Description
A nourishing, easy-to-make Get Well Soup packed with soothing ginger, turmeric and lime. Perfect for prepping ahead when you are in need of a comforting, nutritious recovery meal.
Ingredients
Baked Tofu
- 1 lb super firm high protein tofu
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tsp light brown sugar
- 1/2 tsp coriander
- 1/4 tsp white pepper
- 1 1/2 tbsp potato starch
- 2 tbsp avocado oil
- Kosher salt
Soup Base
- 2 tbsp avocado oil
- 8 garlic cloves, 3 cloves thinly sliced and 5 cloves grated or minced
- 1 medium onion, diced
- 4 scallions, thinly sliced with white and green portions separated
- 1 serrano pepper, diced (optional)
- 2-inch knob of fresh ginger, grated or finely minced
- 1/2 tsp ground turmeric (optional)
- 2 tbsp mirin
- 7 cups good quality vegetable broth
- 1 cup dry pearl couscous
- 1 bay leaf
- 3 cups lacinato kale, stems removed and shredded
- 1/4 cup cilantro leaves, loosely packed
- 1 lime
- Freshly ground black pepper
- Kosher salt
For serving: Extra lime wedges and cilantro
Instructions
For the Tofu
- Preheat the oven to 425°F and prepare a parchment-lined baking tray.
- Tear the tofu block into small bite-sized pieces (about 1/2-inch) and place them in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container, then toss to evenly coat. Let the tofu sit for 10 minutes.
- Coat the tofu with coriander, sugar, starch, pepper, and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on the baking tray, ensuring each piece has space between it. Bake for 15 minutes, flip, then bake for an additional 5-10 minutes.
For the Soup Base
- Heat the oil in a large soup pot over medium-low heat. When hot, add the thinly sliced garlic and sauté for 1-2 minutes until it begins to look golden in color.
- Add the onion with a pinch of salt and continue to sauté for 3 minutes, or until the onion has softened.
- Add the scallions and pepper. Stir well for about a minute, then add the remaining grated garlic, ginger, and turmeric. Continue to sauté for another minute, until fragrant.
- Deglaze the pan with mirin, scraping the bottom with a spatula to lift any browned bits. Pour in the broth, then add the couscous and bay leaf. Stir to combine.
- Bring the pot to a boil, then reduce the heat to a low simmer. Taste the broth and adjust the salt to your liking (I added about 1/2 teaspoon, which was perfect for me). Loosely cover with a lid and cook for 13-15 minutes, or until the couscous is cooked through.
- Add the kale and cilantro, stirring until the kale has fully wilted. Remove the pot from heat.
- Squeeze in the juice of the lime and add a few cracks of fresh ground black pepper. Stir well, taste, and adjust seasonings as desired.
- Serve each portion of soup with a serving of baked tofu, a sprinkle of remaining scallions, and extra lime wedges if desired.
Notes
Portion to make life easier. I never expect anyone when they are sick to make a full soup from scratch. That’s not realistic! Instead, when I’m feeling well I’ll make a batch of soup like this, and freeze individual portions in a souper cube tray for those inevitable days you do get sick. This way you can reheat one in the microwave or on the stovetop when you are sick and low energy.
Protein options. I wanted to prioritize a little higher protein with this soup, so I opted to use a tofu crumble on top. Feel free to swap by stirring in some white beans or chickpeas when the soup is simmering with the couscous.
Taste and adjust your soup. My favorite hack for adjusting soup flavor is to make the recipe as written and bring the soup to a simmer. Once simmering, taste the broth and ask yourself if you feel something is missing. Spoon out a little broth and use that as a flavoring vessel. Sprinkle it with salt or add a little acid like lime juice to see if that brings things to a better balance. If too strong, add a little more water to dilute it. Once you know what the soup is in need of, adjust the whole pot with that ingredient until it tastes to your liking.
