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“This vegetarian soup is low calorie, low cholesterol, and great is taste. It is a pretty, pale orange that gets substance from the base of pureed tofu.”

Ingredients Nutrition


  1. In a large soup pot, combine the carrots, about 2/3 of the diced turnips (set aside the rest), the onion, bay leaves, and seasoning mix.
  2. Add just enough water to cover, bring to a simmer, and cook, covered for 25-30 minutes or until the vegies are tender.
  3. Remove from the heat and discard the bay leaves.
  4. With a slotted spoon, transfer the vegies to a blender or foold processor and process until smooth, then transfer it back to the pot.
  5. Combine the tofu and tomatoes in the blender and process until smooth and transfer into the pot.
  6. Stir until both are combined and return to medium heat.
  7. Stir in the ginger and cinnamon.
  8. Heat the oil in a small skill and add the reserved turnip dice and saute over a medium heat until crisp tender and golden, stirring frequently.
  9. Add the scallions and saute another minute or two until they are wilted.
  10. Remove from the heat and transfer to the soup along with the peas and parsley Add the orange juice and season to taste with salt and pepper.
  11. The soup should have a smooth medium thick consistency.
  12. Add a bit more juice or water if necessary.
  13. Simmer gently over very low heat for another 15 minutes.
  14. If time allows, let the soup stand off the heat for an hour or two before serving, then reheat and serve.

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