Tofu and Kale Mushroom Soup
For this recipe I started with the Creamy Portobello Mushroom and added tofu, fresh mushrooms, kale, smoked paprika, pine nuts and blue cheese for a pretty awesome dinner party soup.
Servings 4 Servings
Ingredients
- 2 + 1 tbsp cooking oil
- 1 large portobello mushroom
- 12 medium shiitake mushrooms
- 2 cloves garlic
- 1 pound extra firm tofu
- 1 box Imagine Creamy Portobello Soup
- 2 cups low sodium chicken stock
- 1/2 tsp kosher salt or to taste depending on if your chicken broth is low sodium
- 1 tsp smoked paprika
- 1 head kale trimmed and chopped
- 2 tbsp toasted pine nuts
- 4 ounces blue cheese
Instructions
- Prepare all veggies by cutting into bite-sized pieces.
- Cut tofu into 1-inch cubes.
- Heat a large stock pot to medium heat and add 1 tbsp cooking oil. Saute crushed garlic for a minute and then add mushrooms. Cook for about 7 minutes, until mushrooms begin to brown.
- Meanwhile, heat a large saute pan with 2 tbsp cooking oil on medium high heat. Add tofu and cook on all sides until brown and crispy, about 10 minutes. Set aside.
- Add Imagine soup, broth, salt, and smoked paprika to mushrooms and bring just to a low boil. Reduce heat and simmer for 15 minutes.
- Add trimmed kale to soup, cover and allow to wilt.
- Portion soup into bowls and top with tofu, 1/2 tbsp toasted pine nuts and 1 ounce of crumbled blue cheese per serving.