Immune Boosting Turmeric Soup ~ Vegan

Updated: Apr 29

This savory soup with a hint of sweet from coconut milk hits the spot. Tofu added for a bit of plant protein. You can add rice or GF penne.




Season / All

Prep time: 15 minutes

Cook time: 20 minutes

Serves 4

Ingredients

4 cups Vegetable broth, homemade is best, not critical. Heated

1/4 cup coconut milk, unsweetened

1 tbsp. turmeric, grated

1 tbsp. ginger, grated

1 lime or lemon juiced, and zest

1 shallot, minced

2 cloves garlic, minced

1 package tofu, organic sprouted is best, cubed.

1/2 cup fresh herbs, combo of cilantro, chives, mint, added at the end.

1/8 tsp. black pepper

1/2 tsp. sea salt, or to taste.

2 cups kale, or spinach, chopped

2 tbsp. mellow miso, make a paste in warm water.

1 tbsp. coconut oil


Slice tofu into fours, and place on paper towels and remove excess moisture. Make tofu into small cubes. Set aside.


In a soup pot heat coconut oil on medium heat. Put shallots, garlic, ginger and turmeric in . Saute for a couple of minutes. Place tofu cubes in the pot and saute for another couple of minutes. Add a bit of salt, and pepper. Remember the miso is a little salty. You can always add, not take away.


Add warm stock and coconut milk. Let come to a simmer. Add kale, lime juice and zest, and simmer for a couple of minutes. Add miso paste and stir into soup. Taste for seasoning. Add fresh herbs, and serve in warm bowls.










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