This vegan curry soup with tofu and kale is full of flavour and easy to make. Warm and comforting, it's perfect for a weeknight dinner that's ready in under 20 minutes. Gluten-free and oil-free.
There are just so many ways to make soup. I could make a new one every day, and still not exhaust all the possibilities. So I hope you're ready to eat all the soup, because I have plenty more recipes planned out for the rest of autumn and winter. Speaking of autumn, I am genuinely shook that it's November - and the fact that we are a week or so into it already. Yikes, that's all I have to say.
Anyway, let's discuss food instead. That's a much more appetising topic, quite literally. This vegan curry soup with tofu is one that I've wanted to share with you for weeks. And if I were you, I would put it in your weekly dinner rotation ASAP!
Vegan curry soup with tofu and kale
Curry flavours are some of my favourite. What makes them great is that you can incorporate them into so many dishes, not just curry. Take, for example, this soup. Together with other spices such as cumin and turmeric, it brings in a wonderful unique flavour that will have you going back for seconds.
This soup is the perfect balance between creamy and fresh. As in, the coconut milk makes it indulgent but not sickly. The various spices give it a delicate umami flavour that clings onto the noodles and the vegetables, which in themselves help add texture and a natural freshness.
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Tofu is one of the star ingredients for sure. It adds variety to each bite, as well as a serving of vegan protein. Tofu, when done right, can definitely take a meal like this curry soup to the next level.
What's also fantastic about this easy soup is how versatile it is. You can add any toppings you like. For example, I kept it simple in the photos and added avocado, cherry tomatoes and a little bit of sweetcorn. But, you can go as crazy as you like and experiment with whatever veggies you have in the fridge.
As you can see, I make different varieties of this dish all the time!
What noodles should I use?
You can use any noodle variety of your choice! I like to use either gluten-free soba noodles, or rice noodles. Keep in mind, however, that cooking times may vary depending on thee variety that you use, just as the amount of liquid necessary to prevent the soup for drying out.
What makes this soup amazing?
- Full of flavour in every bite.
- Guaranteed to impress anyone, not just vegans.
- Easy to make in under 20 minutes.
- Made with an abundance of vegetables.
- Hearty and comforting, in other words - great for colder temperatures.
- But also delicious served cold!
- Gluten-free and oil-free.
How to make this easy soup with tofu
Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until softened and fragrant.
Add the crumbled tofu together with the paprika and cumin. Continue stirring for another 5 minutes, until the tofu is lightly browned and coated in the spices.
Add the noodles together with the coconut milk and coconut milk. Start simmering over a medium heat, and pour in more veggie broth if needed.
About two minutes before the noodles are fully cooked (this will depend on packaging instructions), add the curry powder, turmeric, tamari, tomato paste and kale. Continue stirring until the kale wilts.
Serve immediately, or leave in the fridge to cool down and serve cold.
Other vegan soup recipes
- Chunky potato soup
- Leek and potato soup
- Noodle soup with roasted chickpeas
- Vegetable soup with black beans
- Chickpea and vegetable rice noodle soup
Let me know in the comments: what's your favourite soup at the moment? If you give this vegan curry soup with tofu a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
- ½ medium onion chopped
- 2 cloves garlic crushed
- 5 oz firm tofu crumbled
- 1 tsp paprika
- ½ tsp cumin
- 4 oz soba noodles
- 1.5 cups vegetable stock
- ½ can coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tsp tamari
- 1 tsp tomato paste
- 2 cups kale de-stemmed and chopped
- Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until softened and fragrant.
- Add the crumbled tofu together with the paprika and cumin. Continue stirring for another 5 minutes, until the tofu is lightly browned and coated in the spices.
- Add the noodles together with the coconut milk and coconut milk. Start simmering over a medium heat, and pour in more veggie broth if needed.
- About two minutes before the noodles are fully cooked (this will depend on packaging instructions), add the curry powder, turmeric, tamari, tomato paste and kale. Continue stirring until the kale wilts.
- Serve immediately, or leave in the fridge to cool down and serve cold.
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