Curry Vegetable Soup

Name: Curry Vegetable Soup
Ingredients: 3/4 cup Coconut milk, full fat; 1/4 cup Water; 1 tablespoon Green curry paste; 1/4 cup Onions, chopped; 1/2 Bell pepper, julienned; 1 handful Mushrooms, chopped; 2 cups Spinach; 1/2 Zucchini (small), diced; 3 dashes Curry powder; 1 dash Basil (dried); 1 pinch Garlic powder; 1 teaspoon Coconut sugar; 2 ounces Soba noodles; 1/3 cup Tofu, diced

14 ingredients

8 steps

Ingredients

3/4 cup Coconut milk, full fat
1/4 cup Water
1 tablespoon Green curry paste
1/4 cup Onions, chopped
1/2 Bell pepper, julienned
1 handful Mushrooms, chopped
2 cups Spinach
1/2 Zucchini (small), diced
3 dashes Curry powder
1 dash Basil (dried)
1 pinch Garlic powder
1 teaspoon Coconut sugar
2 ounces Soba noodles
1/3 cup Tofu, diced

Directions

1

Sauteed vegetables (onions, bell pepper, mushrooms, zucchini) in a pot
2

Add curry powder, dried basil, and garlic powder to the pot and let the vegetables tenderize
3

Add spinach and wilt
4

Pour in liquids and stir to distribute flavor
5

Right before the soup boils, add tofu and coconut sugar
6

Stir and let come to a boil
7

Once a boil has been reached, add soba noodle and cook until tender
8

Serve hot, with more dried basil, unsweetened coconut flakes, or crushed cashews on top (optional)