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Chef Verde
about 17 hours ago
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Easy Spicy Gochujang Vegetable Soup with Chickpeas and Tofu

Easy Spicy Gochujang Vegetable Soup with Chickpeas and Tofu

Recipe Details

Author makepurethyheart
Prep Time 10 minutes
Cook Time 20 minutes

Summary

A boldly savory, gently spicy gochujang broth cradles hearty vegetables, chickpeas, tofu, and orzo for a cozy one-pot meal. Layers of umami and warmth meet fresh greens and herbs for a deeply satisfying vegan soup.

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat.

  2. 2

    Add diced onion; cook 3–4 minutes until soft and translucent.

  3. 3

    Stir in minced garlic, sliced carrots, and diced bell pepper; cook until fragrant.

  4. 4

    Add peeled, cubed sweet potato and potato; season with smoked paprika, ground cumin, chili flakes, salt, and black pepper; stir to coat.

  5. 5

    Whisk gochujang with a splash of warm vegetable broth to loosen, then stir into the pot.

  6. 6

    Pour in vegetable broth; bring to a gentle boil, then reduce heat and simmer until the potatoes are fork-tender.

  7. 7

    Stir in chickpeas, tofu, nutritional yeast, and orzo; simmer, stirring occasionally, until the orzo is tender.

  8. 8

    Add spinach; cook just until wilted. Taste and adjust seasoning.

  9. 9

    Ladle into bowls and garnish with fresh herbs; serve hot.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 3 carrots (sliced)
  • 1 bell pepper (diced)
  • 1 medium sweet potato (peeled and cubed)
  • 1 medium potato (peeled and cubed)
  • 1 can chickpeas (drained and rinsed)
  • 7 oz tofu (firm, cubed)
  • 3/4 cup orzo
  • 2-3 tablespoons gochujang (adjust to taste)
  • 2 tablespoons nutritional yeast
  • 3 cloves garlic (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (optional)
  • to taste salt
  • to taste black pepper
  • 2 cups spinach (fresh)
  • 6-7 cups vegetable broth
  • to taste fresh herbs (parsley, cilantro, or green onions) (for serving)
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