3 - 4carrots, scraped and cut into 2-inch pieces, halved
½cupcauliflower &/or broccoli florets
½sweet onion, sliced
1cupcabbage, sliced into slivers
4stalks celery
1cupmushrooms, quartered
1cupgrape tomatoes, halved
2 - 3clovesgarlic, minced
1block super firm tofu, cut into 1 - 2 inch cubes
1cupfresh baby spinach
6 - 8cupsmushroom broth or chicken broth
2teaspoonscrushed rosemary
2teaspoonsthyme
2teaspoonsroasted garlic powder
sea salt and black pepper to taste
olive oil
Instructions
Preheat oven to 400 degrees F.
In a large mixing bowl, combine all of the vegetables (Brussels sprouts, carrots, onion, cabbage, celery, mushrooms, tomatoes) except for the spinach. Drizzle with olive oil and season with salt and pepper. Mix well. Spread on baking tray. Put in oven for 10 - 12 minutes or until lightly roasted.
In a large pot (8 to 10 quarts) or Instant Pot, add the mushroom broth or chicken broth, tofu, rosemary, thyme, garlic powder, salt, and pepper. Bring the broth to a simmer over medium high heat. If using an InstaPot, use the Sauté function on low.
Take the vegetables out of the oven. As the broth begins to boil, add the roasted vegetables to the pot on the stove. If cooking in a pot, bring to a boil, then reduce heat to medium or medium and let simmer until vegetables are soft – about 40 minutes. If using an Instant Pot, set to Pressure Cook High for 21 minutes.
The soup is done when the vegetables are soft. Remove from heat and stir in the spinach just until it wilts.
Garnish with cheese and green onions if desired. You can add parsley or other herbs as well. Serve and enjoy!
Notes
Roast vegetables ahead of time if you won't have time before making the soup.
If you don't have time to roast the vegetables, that's okay too. You can skip that step and add the vegetables directly to the pot when it starts to boil.