Description
A vegan version of a traditional Russian/Ukranian soup.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 tablespoons olive oil
- 2 stalks celery, chopped (Optional)
- 2 carrots, finely chopped
- 1 green bell pepper, chopped
- 3 beets, including greens, diced
- 1 (16 ounce) can whole peeled tomatoes
- ½ cup canned peeled and diced tomatoes
- 2 potatoes, quartered
- 1 cup shredded Swiss chard
- 2 cups vegetable broth
- 4 cups water
- 2 tablespoons dried dill weed
- salt and freshly ground black pepper to taste
- 1 (16 ounce) package silken tofu
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery
- carrots
- bell pepper
- beets including the greens
- whole tomatoes
- diced tomatoes
- potatoes
- Swiss chard
- and the onion mixture. Cook and stir until the chard begins to wilt
- 4 to 8 minutes. Stir in the vegetable broth
- water
- dill weed
- and salt and pepper. Bring to a boil
- and reduce heat to low. Simmer for 1 hour.
- Strain half the beets from the broth and place in a blender
- filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu
- and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third
- about another hour. Serve chilled or warm.
Prep Time: 45 mins
Cook Time: 2 hrs 20 mins
Total Time: 3 hrs 5 mins
Servings: 8