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 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Shallot, Extra Virgin Olive Oil, Coconut Aminos, Dried Mint, Dried Basil

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.