Vegan Medicine Soup Mushroom Kale and Tofu Recipe
Vegan Medicine Soup will cure what ails ya. Or at least make you feel a little better while you recuperate. You can enjoy this delicious soup any time but it may relieve a few symptoms when you’re having a sick day.
It started with a sneeze. Pretty soon, my body was aching and my nose running. Ugh. It’s so uncomfortable to have a cold or flu … or be sick in any way.
This delicious Mushroom Kale and Tofu Soup really helped. I dubbed it Medicine Soup. It’s comforting, filling, and healthy. It cleared my sinuses just a bit and made me feel cozy and cared for.
Here’s the Medicine Soup video …
Get a big pan or pot and begin by sauteeing some onions, shallots, carrots, and mushrooms. I used portabellas here, but use what you have or like. The onions open the sinuses and the mushrooms strengthen the immune system.
Onions Shallots and Carrots Oh My
I started by using water to saute these. I did add a bit of oil later, but you can do either one … a few tablespoons of water or oil.
Then I added kale. Kale is one of the healthiest foods on the planet. It’s commonly found at nearly any grocery but is a true superfood. It has tons of Vitamin K, as well as calcium, and antioxidants galore.
Tofu for Protein
Next, tofu. Tofu is quite high in protein which helps you stay strong every day but is even more important if you’re sick.
Continue sauteing everything. This is where I added a bit of oil to keep the tofu from sticking, but with a little patience, water would work just fine here.
Once everything was nice and browned and tender, I added just a splash of red wine for a little depth of flavor. This is optional.
Add some broth to cover and simmer for just a bit. Serve hot.
Vegan Medicine Soup
Vegan Medicine Soup will cure what ails ya. Or at least make you feel a little better while you recuperate. You can enjoy this delicious soup any time but may relieve a few symptoms when you're having a sick day.
Ingredients
- 3/4 cup sliced onions
- 1/2 cup sliced shallots
- 1/2 cup sliced carrots
- 2 cups coarsely chopped mushrooms
- 12 oz tofu, cubed
- 1 bunch kale
- 1/2 cup chopped pea pods
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 cloves minced garlic
- 1/2 cup red wine optional
- 1/2 tsp red pepper flakes
- 4 cups vegetable broth
- salt and pepper to taste
Instructions
-
In a large pan or soup pot, water or oil saute (your choice!) the onions, shallots, carrots, and mushrooms until they start to become browned and tender.
-
Add in the cubed tofu and continue to saute until the tofu is browned as well.
-
Add the kale and let it wilt just a little.
-
Add the garlic powder and onion powder as well as the chopped pea pods,
-
Pour in the wine and let it cook down and evaporate, which doesn't take long.
-
Add 2 cloves or 2 teaspoons of minced garlic and the red pepper flakes.
-
Pour in the broth, heat on high until it starts to boil, reduce heat to medium and simmer for about 20 minutes.
-
Add salt and pepper to taste.
-
Serve hot.
Lisa XO
More vegan soup!
Maple Sweet Potato Soup
This vegan sweet potato soup is made even more delicious with a bit of maple syrup.
Vegan Stuffed Pepper Soup
his Vegan Stuffed Pepper Soup is super simple, inexpensive, easy to make comfort food.
Like this? PIN IT to save for later!
I think I need this…right now, actually. Thank you so much for posting it! On a past note, from a conversation long ago, I am relieved to say that I finally found an amazing tiny travel (USB charging) blender that has me back to making raw/vegan food with my own hands. I forgot just how much I had used my BlendTec (before I sold everything I owned) to make all kinds of pure plant-based food. I didn’t know I could even find a perfect travel alternative (my other smaller blenders were just too big, still, and not good enough for travel). We’re back to smoothies, dips, spreads, and soups already. I am so grateful. And grateful you are still here, doing what you do so well! XO
Hey Kristen, glad to hear 😊