Ingredients

• olive oil
• 0.5 pounds leeks , cleaned and chopped
• 2 celerys ribs , chopped
• 0.5 reds onion , chopped
• 1 green onion , chopped
• 1 jalapeno pepper , Optional
• 1 teaspoon dried basil
• 0.5 teaspoons dried rosemary
• 0.33 heads green cabbage , chopped
• ¼ eggplant , chopped
• 2 carrots , peeled and chopped
• ¼ , 12 ounce
• 1 clove garlic , minced
• water to cover
• 1 Roma tomato , chopped

Instructions

1. 1 Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
2. 2 Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

Nutrition per serving