Creamy Lemongrass and Ginger Soup

This rich and creamy vegetarian lemongrass and ginger flavored soup is perfect for cold winter days.

  • Servings
  • Prep Time
    10 Min
  • Cook Time
    50-60 Min

Cooking Directions

  • In blender, blend together tofu, broth and spinach.
  • In large sauce pan add broth, celery, onions, garlic, peppers, lemongrass, ginger and oyster sauce.
  • Simmer until all ingredients are soft (approx. 30 mins), but be careful NOT to boil your mixture.
  • Add cilantro and season with salt and pepper.
  • Simmer for an additional 20-30 minutes.
  • Garnish with cilantro and serve with rice.

Original recipe created by Linda Bonwill.


  • 1 pkg. House Foods Firm Tofu, drained and puréed
  • 1 quart vegetable broth (optional: chicken broth)
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 2 cloves of garlic, minced
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • Baby spinach, (bag) fresh/rinsed
  • 2 Tbsp. lemongrass, grated
  • 2 Tbsp. ginger root, grated
  • ¼ cup lime juice
  • ⅓ cup vegetarian oyster sauce (optional: regular oyster sauce)
  • Handful of cilantro, chopped
  • Salt and Pepper to taste
  • To Serve: Can be served over rice


4 servings
Amount per serving
Calories 70
% Daily Value*
Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 1330mg
Carbohydrates 13g
Fiber 3g
Sugar 3g
Protein 4g

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