Vegetarian Vegetable Soup

This is vegetable soup with an Indian-Asian crossover spin. Instead of a basic broth-and-veg soup, the recipe builds a golden ghee-and-flour roux flavored with fresh ginger, garlic and onion, then adds the vegetables, tofu and a hit of soy sauce. The result is a thicker, more substantial soup with savory depth that ordinary vegetable soups can’t touch.

Ghee is the smart fat choice. The nutty, slightly caramelized flavor of clarified butter pairs beautifully with the ginger and garlic, and ghee tolerates the higher heat needed to brown the flour properly. Regular butter works but can burn at the temperatures needed for a proper golden roux.

The roux is the technique that gives this soup its body. Cooking the flour in the fat for 3 to 5 minutes until golden does two things: it removes the raw flour taste and develops nutty Maillard flavors, and it activates the starch so the soup thickens smoothly when water is added. Add the water gradually while whisking to prevent lumps.

Tofu adds protein without weight. Firm tofu cubes hold their shape during the brief simmer and absorb flavor from the broth. Silken tofu disintegrates and isn’t right for this soup. Drain and pat dry before adding for the best texture.

Pro Tips

• Use any mixed vegetables you have on hand: frozen blends work great, or use fresh diced carrots, peas, corn, green beans and bell peppers.
• Whisk constantly when adding water to the roux to prevent lumps.
• Adjust salt to taste; soy sauce is already salty.
• Finish with a swirl of sesame oil or a squeeze of lime for a brighter Asian-style finish.

Variations

• Add 1 teaspoon of turmeric and ½ teaspoon of garam masala for a more Indian-style soup.
• Stir in 1 cup of coconut milk at the end for a Thai-curry-style flavor.
• Add 1 cup of cooked noodles for a heartier meal.
• Top with chopped cilantro, sliced chiles, or a drizzle of chili oil for added heat.