Golden Curry Soup

Plant forward, light summer stew that's naturally gluten-free, fat-free and vegan. Enjoy! 

Golden Curry Soup, in minutes:
by Sarah Farsh July 1st, 2019
  • 1 carton low sodium butternut squash soup (TJ’s)⁣
  • 1 pack firm organic tofu, cubbed ⁣
  • 1 sweet onion, sliced thin⁣
  • 1 tbsp fresh minced garlic ⁣
  • 1 tsp fresh minced ginger ⁣
  • 1 green zucchini sliced ⁣
  • 1 pack exotic mushrooms of choice (shiitake) ⁣
  • 1 tbsp OG vindaloo curry seasoning (WFM)⁣
  • 1/2 tsp raw coconut oil ⁣
  • 2 tbsp Bragg’s Liquid Aminos (BLA)⁣
  • pinch pink sea salt and fresh cracked black pepper⁣
  • serve over warm cauliflower rice and green peas (from frozen)⁣
  • garnish w/ purple cabbage and cilantro leave⁣
In a stew pot, warm up coconut oil and brown tofu squares lightly golden on both sides. Add onions, ginger, garlic, mushrooms, zucchini and BLA to pot and lightly sauté. Top with carton of soup, spiced and simmer until ready to serve. Enjoy over cauliflower rice and green peas for a plant base nutrient rich treat. You can freeze leftovers in single-serve zip lock bags. 


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