This
vegetarian lotus root soup is easy to make, using ingredients that are
affordable and easy to find at any grocery store. Lotus root, tofu, black
fungus, and leek cook together in a light, healthy broth. The soup is high in
fiber, easy to digest, and a good choice for anyone looking for a simple,
plant-based, vegan, healthy soup (PUMPKIN SOUP).
Unlike versions made with pork bones, this recipe is completely meatless. It can be served on its own as a light meal or with rice for a wholesome, filling dish. Family- and kid-friendly, it works well for any time of the day, including breakfast.
With common ingredients and a simple cooking method, the vegetarian lotus root soup recipe can be cooked over low heat on the stove or in the slow cooker. A healthy, plant-based soup is easy to prepare, nourishing, and ideal as an everyday meal that supports your body and well-being (VEGETARIAN NOODLE SOUP).
Ingredients for Lotus Root Soup
I
medium size lotus root - peeled and sliced
1 small leek - sliced
3 dried black fungus - soaked to soften and sliced
1 block white tofu - cubed into medium-sized pieces
2 cups vegetable broth
Spring onion for garnishing
Salt and pepper to taste
How
to Make Lotus Root Soup
Simmer lotus root in the vegetable stock to soften.
Once
softened, add black fungus, and simmer just to heat through.
Add tofu, leek, salt and pepper.
Stir in and simmer again.
Off the heat and garnish with spring onion. 
