Ingredients:

• 1 small head of cabbage, shredded
• 4 celery stalks, chopped
• 1 onion, chopped
• 2 carrots, diced
• 1 teaspoon grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cinnamon
• 4 cups vegetable broth
• 2 tablespoons ghee or coconut oil
• Salt to taste
• 200g (7 oz) firm tofu, cubed
• Fresh cilantro for garnish

Instructions:

• Heat ghee or coconut oil in a large pot over medium heat.
• Add cumin seeds, mustard seeds, and let them splutter.
• Add chopped onions and grated ginger. Sauté until the onions become translucent.
• Add turmeric powder, ground coriander, black pepper, and cinnamon. Stir well to combine the spices with the onions.
• Add chopped celery, shredded cabbage, and diced carrots. Stir to coat the vegetables with the spice mixture.
• Pour in the vegetable broth and bring the soup to a boil.
• Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the vegetables are tender.
• Add cubed tofu to the soup and simmer for an additional 5-7 minutes, allowing the tofu to heat through.
• Season with salt to taste.
• Garnish with fresh cilantro before serving.

This addition of tofu not only increases the protein content but also provides a nice texture to the soup. Adjust the tofu quantity according to your preference for protein intake. Enjoy your Kapha-balancing cabbage, celery, and tofu soup!