Coconut Vegetable Soup + Crispy Tofu

 

This coconut and vegetable soup is so easy and bursting with flavour..

Ingredients:

• pint veg stock
• can of full fat coconut milk
• 2 garlic cloves
• inch of ginger
• 1 small onion
• leeks
• carrot
• doterra lemongrass essential oil or a stick of lemongrass
• spring onion
• lime
• coriander
• red pepper
• fresh mint
• mushrooms
• cauliflower
• green beans
• broccoli
• turmeric
• cumin
• paprika
• chilli flakes
• salt / pepper
• tofu
• tamari soy sauce

Although I’ve listed veggies, you can just use whatever vegetables you’ve got in the fridge!

What to do:

1. Saute all the veggies (but not the mushrooms and spring onion), garlic, ginger for a few minutes to soften..
2. Add the seasonings and give it a good mix..then add the coconut milk and vegetable stock. If you are using a lemongrass stick, add that in now. Simmer on a low heat for 20 minutes.
3. Add the mushrooms a few minutes towards the end so that they stay firm and don’t go mushy. Also add the lemongrass oil at this point if using.
4. Take the soup of the heat. Fry some tofu in a pan with some Tamari until nice and crispy.
5. Transfer to a bowl.. Add the tofu and also top with spring onion, coriander, mint and a squeeze of lime.

 

Enjoy!

Tanya xo