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
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.