Caldo De Verduras de Verano

Name: Caldo De Verduras de Verano
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium yellow onion, thinly sliced; 3 carrots, sliced; 3 celery ribs, sliced; 2 medium zucchini, diced; 3 garlic cloves, minced; 2 ears corn, shucked and cut into thirds; 1 (14- to 16-ounce) package extra- or super-firm tofu, drained and diced; 3/4 cup medium-grain white rice, rinsed; 6 cups water; 3 bouillon cubes or paste equivalent Salt and black pepper, to taste Minced fresh cilantro, for garnish; Optional additions and swaps: Swap the oil for 1/4 cup water Swap the rice for quinoa Add a squeeze of lemon or lime juice before serving Add a dash of hot sauce before serving Add sliced jalapeños before serving

Serves 4

Recipe from Toni Okamoto

corn summer squash

Method

"Expect a vegan, Mexican-inspired twist on a Chicken and Rice Soup with tofu swapped in for the chicken and with the addition of fresh lemon juice and cilantro."

1
In a large pot, heat the oil over medium heat. Add the onion, carrots, celery, zucchini, and garlic and sauté, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
2
Add the corn, tofu, rice, water, and bouillon cubes. Bring to a boil, cover, and lower the heat, and simmer for 25 minutes. Season with salt and pepper. Garnish with minced cilantro.

From the farm's kitchen

View the original recipe