Tofu, Ginger and Tumeric Soup

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Servings: 4 Prep: 20 min Cook: 10 min Pescetarian Vegan Vegetarian Entree Soup Homestyle Soup: Hot Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Shallot, Coconut Aminos, Dried Mint

Ingredients

2 inches fresh ginger

1 shallot ⚠

2 tablespoons cilantro

1 tablespoon extra virgin olive oil

1 tablespoon minced garlic

24 ounces tofu

1 teaspoon sea salt

1 teaspoon ground turmeric

8 cups vegetable broth

6 ounces spinach

½ cup lime juice

2 tablespoons coconut aminos ⚠

1 teaspoon dried mint ⚠

1 teaspoon dried basil

Instructions

1. Peel and slice ginger. Peel and slice shallot. Finely mince cilantro.

2. Heat olive oil in a large pot over medium heat. Add in garlic, ginger, and shallots and sauté for 4-5 minutes.

3. Crumble in tofu. Season with salt and turmeric.

4. Add in vegetable broth and bring to a boil. Reduce heat and simmer about 10 minutes.

5. Add spinach, cooking another 1-2 minutes, until wilted.

6. Add in lime juice, coconut aminos, mint, and basil. Season with more salt and pepper if necessary.

Per serving incomplete

2819

Cal

13g

Carbs

319g

Fat

10g

Protein

Carbs 2%

Fat 97%

Protein 1%