Coconut Tofu Soup with Ginger Flavor

Name: Coconut Tofu Soup with Ginger Flavor
Cook time: 40 min
Yield: 4 meals
Ingredients: potatoes; onion; garlic clove; sweet bell pepper; pc ginger; oil; salt; curry powder; chili powder; 8-9 dl water; tofu; pinch salt; pinch black pepper; coconut milk; Juice of 1 lime

Try this delicious soup that may please not just plant-based food enthusiasts. Refreshing ginger, perfectly balanced with smooth coconut milk, adds a touch of exotic flair while keeping you warm on chilly autumn days.

40 min

Vegan Gluten-free

Soup:: 1 pkgpotatoes; 1 onion; 3 garlic clove; 2 sweet bell pepper; 1 pc ginger; 2 tbspoil; 1.5 tspsalt; 2 pkgcurry powder; 1 pkgchili powder; 8-9 dl water; 2 pkgtofu; 2 tbspoil; pinch salt; pinch black pepper; 1 pkgcoconut milk; Juice of 1 lime

1
Peel and dice the potatoes. Peel and finely chop the onion and garlic cloves. Wash and chop the peppers. Peel and grate the ginger.
2
Heat oil in a pot. Add the potatoes, onion, peppers, and ginger. Sauté for a few minutes, stirring occasionally.
3
Season with salt, curry powder, and chili powder. Continue sautéing for another 2 minutes.
4
Add water to the pot and bring to a boil. Cover with a lid and cook until the potatoes are tender.
5
Cut the tofu in half lengthwise, remove excess water using paper towels, and dice it.
6
Heat a pan with oil. Add the tofu and sauté for about 5 minutes, stirring occasionally. Season the tofu with a pinch of salt and black pepper.
7
Add the tofu and coconut milk to the soup. Rinse the milk package with a little water and add it to the pot. Bring to a boil and let simmer for a few more minutes.
8
Finish the soup with lime juice and serve.