Vegan Curry Noodle Soup
Ingredients
- 2 cloves garlic, minced
- 5 oz mushrooms, chopped
- 1/2 medium zucchini, chopped
- 2 tbsp tomato paste
- 1 tsp cumin
- 1/2 can coconut milk
- 1/2 cup veggie broth
- 1 serving noodles of choice, cooked
- 1 tbsp tamari
- 1 tsp turmeric
- 2 tsp curry powder
- Tofu, to serve
Preparation
Add the garlic and the mushrooms to a non-stick frying pan, sautéing for 2-3 minutes.
Add the zucchini, tomato paste, cumin, and continue to sauté for a couple minutes more until the veggies soften.
Now add the coconut milk and veggie broth, stir for 1-2 minutes, then add a serving of cooked noodles of your choice, tamari, turmeric and curry powder.
Stir for a few minutes more to thicken before serving.
Serve with tofu.
