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Papaya Soup

Rated as 1 out of 5 Stars
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"Tinola, a Philippine papaya soup, inspired me to create this. The few recipes I found didn't have great reviews, so I revised one to make it vegetarian and to use some of my herbs and vegetables in my garden."
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Ingredients

55 m servings 221 cals
Original recipe yields 4 servings

Directions

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  1. Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
  2. Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
  3. Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.

Footnotes

  • Cook's Notes:
  • Vegetable oil can replace the coconut oil.
  • Vegetarian Worcestershire sauce can usually be found in health stores. Vegetarian mushroom oyster sauce can also be used as a substitution.
  • The fried onions can be found in most grocery stores in the Asian section.

Nutrition Facts


Per Serving: 221 calories; 13.8 g fat; 16.7 g carbohydrates; 11.5 g protein; 0 mg cholesterol; 330 mg sodium. Full nutrition

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