Hungarian-Inspired Mushroom Soup


1 tablespoon canola oil
1 large onion, diced
2 cloves garlic, minced
4 stalks celery, diced
16 to 20 oz. baby bella mushrooms, sliced
2 medium potatoes, cubed
1 zucchini, diced
2 tablespoons paprika
3 cups water
4 cups low-sodium veggie broth
1 1/2 tablespoons dried dill
salt and pepper to taste
1/2 cup 0% fat plain Greek yogurt
1 tablespoon lemon juice
splash of balsamic vinegar
4 cups chopped fresh kale (or spinach)
1 brick of extra-firm tofu, drained and sliced in 1/4 inch strips
Aged Parmesan cheese


Preheat the oven to 375°F. In a large pot, heat oil over medium heat. Add onion, mushrooms, celery, and garlic and cook until mushrooms have released their liquid, about 10 minutes. Meanwhile, roast tofu strips by spreading in a single layer on a prepared cookie sheet and baking for roughly 10 minutes per side, or until lightly browned. Add potatoes, zucchini, broth and spices. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender. Stir in remaining ingredients and remove from heat. Serve topped with aged Parmesan shavings.