Vegan Curry Soup with Vegetables and Tofu
Ingredients
- 1 yellow onion
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- vegetables of choice (e.g., broccoli, cabbage, red peppers, carrot, mushrooms)
- 1/2 block tofu, diced
- 1 can coconut milk
- 3 cups vegetable broth
- 1 teaspoon turmeric
- 2.5 tablespoons curry powder
- noodles of choice
- 1 tablespoon soy sauce
- small splash rice vinegar (optional)
Preparation
Dice one yellow onion and saute on medium heat until translucent.
Add 3 cloves of minced garlic and a 1-inch chunk of minced ginger, and cook for about 2 minutes.
Add vegetables of choice (such as broccoli, cabbage, and red peppers, or usually carrot and mushrooms as well).
Add 1/2 block of diced tofu and saute for about 5 minutes.
Add 1 can of coconut milk, 3 cups of vegetable broth, 1 teaspoon turmeric, and 2.5 tablespoons of curry powder (to taste).
Simmer over low heat for 10-15 minutes.
Meanwhile, cook noodles of your choice (buckwheat or rice noodles work well).
Add 1 tablespoon of soy sauce and a small splash of rice vinegar (optional), then enjoy!
