Vegan Garlic-Dill Miso Vegetable Soup with Tofu

Total time45 min

Prep time15 min

Cook time30 min

4.6

(5)

Vegan Garlic-Dill Miso Vegetable Soup with Tofu

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Ingredients

4 servings

Soup

2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp ground turmeric
2 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
2 cups baby spinach, loosely packed
5 cups low-sodium vegetable broth
14 oz firm tofu, drained and cut into ¾-inch cubes
½ tsp salt, plus more to taste
¼ tsp black pepper

Miso Slurry

3 tbsp white miso paste
3 tbsp warm water

Yogurt Finish

½ cup plain whole-milk yogurt
¼ cup fresh dill, roughly chopped
1 tbsp fresh lemon juice

For serving

1–2 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely, as the garlic can brown quickly.

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