Lemon Tofu/Chicken Soup #Recipe #vegetarian

Lemon Tofu soup is a light, refreshing soup that is healthy but also hearty. 

This is one of my favorite soups to make!

Ingredients

• 2 carrots, diced
• 4 ribs of celery, thinly sliced
• 1 small onion, diced
• 3 cloves of garlic, minced
• 2 packs firm tofu, grated
• 1 Tsp salt
• 1 Tsp pepper
• 1/8 Tsp crushed red pepper flakes
• 2 Tbsp butter
• 6 cups chicken or veggie broth
• 1 lemon, juiced and peel grated
• 1 Tsp dried thyme
• 3 Tbsp fresh dill
• 1 cup noodles (any small kind)

Instructions

1. To the pot add butter and let it melt. Add the onion and sauté for a couple minutes. Add the celery,  carrots, salt and pepper and sauté for five minutes.
2. Add garlic and cook for one minute, making sure that it doesn't burn.
3. Add lemon rind, lemon juice, broth, crushed red pepper, thyme and tofu. Simmer for 20 minutes.
4. Add fresh dill and noodles. Cook for 10 minutes.

Notes

If you want to add an egg, simple whisk the egg in a small bowl. Add a few tablespoons of the finished hot soup to the whisked egg, stir, then add the egg mixture to the soup pot. Cook for 15 minutes. The egg will make the soup thicker and creamy. You would want to do this before adding the dill and pasta.

If you have left over rotisserie chicken, this soup tastes amazing swapping the tofu for the chicken, and the vegetable broth for chicken broth... so damn good!