Description
This creamy soup combines the heartiness of white beans and smoked tofu with the freshness of vegetables.
Ingredients
Scale
- 2 cans (15 oz) white beans, drained
- 7 oz smoked tofu, cubed
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 2 teaspoons paprika seasoning
- 1 teaspoon chili flakes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup potatoes, sliced and peeled
- 2 cups baby spinach
- 1 cup vegetable broth
- 6 oz sour cream
- Salt and pepper to taste
Instructions
- Coat the cubed smoked tofu evenly with cornstarch. Heat vegetable oil in a large pot and sauté the tofu until golden and lightly crisp. Remove and set aside.
- In the same pot, cook the chopped onion until soft and translucent. Add minced garlic and sauté briefly until fragrant.
- Stir in sliced potatoes, paprika seasoning, and chili flakes, allowing the spices to release their aroma in the oil.
- Add vegetable broth and drained white beans. Simmer until the potatoes are tender and the broth has slightly thickened.
- Return the tofu to the pot. Stir in baby spinach and cook just until wilted.
- Reduce the heat and gently fold in sour cream until the soup becomes creamy and smooth. Season with salt and pepper to taste. Serve hot.
Notes
- For added texture, consider blending a portion of the soup for a creamier consistency.
- This soup can be served with crusty bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg