454gramspackage medium firm tofuchoose GMO-free if possible
Instructions
To a large pot, add the chopped onion, carrots, celery, peppers, and mushrooms with a tablespoon or two of water. Sauté over medium heat until softened, approx 5-8 minutes.
Add all remaining ingredients, EXCEPT the tofu to your pot and bring to a boil. Once boiling, reduce heat to simmer until the rice is cooked, approx. 30 minutes. Remove the bay leaves once cooked.
Meanwhile, puree the tofu in your blender, and add a drop or two of water if needed to get it moving. Once the soup is cooked, turn off the heat, and stir in the tofu until combined.
Taste and add salt and pepper, if needed.
Notes
You may sub the potatoes for sweet potatoes, if preferred. Note that this will make the soup sweeter in flavour.I like medium firm tofu, as it thickens the soup nicely. But use what you have on hand. Soft or silken tofu works too.For soy free, sub the tofu for a can of blended white kidney or canellini beans. Or, use a cup or so of your favourite plant based milk. Note that the milk option won't thicken your broth, but it will add extra creaminess. If you want to amp up the protein content, the tofu or beans are recommended.Use a food processor for finely chopped veggies if you're feeding picky eaters. If you prefer a stew-like texture, hand chop the veggies a little larger.If you're not a tofu fan, DON'T WORRY! I promise, you won't taste it in the soup. The tofu adds lovely creaminess and silkiness without altering the flavour. (But if you can't have soy for health reasons, see above for substitution suggestions.)You may prep ahead of time by chopping all your veggies a day in advance. Just keep your potatoes in water once peeled and chopped to prevent them from turning brown.Leftovers keep refrigerated for 3-4 days or freeze them for up to 2 months in an airtight container.