A vegan version of a traditional RussianUkranian soup
Prep Time
3 hrs 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent
about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery
carrots
bell pepper
beets including the greens
whole tomatoes
diced tomatoes
potatoes
Swiss chard
and the onion mixture. Cook and stir until the chard begins to wilt
4 to 8 minutes. Stir in the vegetable broth
water
dill weed
and salt and pepper. Bring to a boil
and reduce heat to low. Simmer for 1 hour.
Strain half the beets from the broth and place in a blender
filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
and carefully start the blender
using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu
and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third
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