Papaya Soup
Ingredients
- 2 tablespoons coconut oil ⓘ
- 1 small onion, chopped ⓘ
- 3/4 cup red bell pepper, chopped ⓘ
- 6 fresh chives, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 1 tablespoon chopped fresh rosemary
- 3 fresh sage leaves, chopped ⓘ
- 2 teaspoons thinly sliced fresh ginger
- 1 small hot chile pepper (optional) ⓘ
- 1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes ⓘ
- salt to taste
- 2 tablespoons vegetarian Worcestershire sauce ⓘ
- 1/2 teaspoon lime juice ⓘ
- 6 cups water ⓘ
- 3 cubes vegetable bouillon ⓘ
- 1 small green papaya, peeled and cut into chunks ⓘ
- 1 bunch fresh spinach, trimmed ⓘ
- 1 tablespoon fried onions, or to taste ⓘ
Instructions
- Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
- Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
- Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.
Nutrition & Diet Analysis (per serving)
801
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).