Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Vegan Mushroom

Vegan Mushroom Vegetable Soup

8 cloves garlic, chopped
1 inch ginger, finely sliced
1 large tomato, chopped
1 head Savoy cabbage
1 carrot, chopped into 1/4” coins 
2 lbs assorted mushrooms, whole
2 tablespoons chicken consommé 
1 bunch Italian parsley
16 ounces medium firm tofu
Salt & pepper

In a large pot, add all the ingredients to 8 cups of water. 
Let simmer over medium heat for 1 hour. 
Serve hot.

Leave a Comment

Your email address will not be published.