Vegan Thai Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 cup, choppedOlive Oil, 1 tbspCarrots, raw, 2 large carrot Zucchini, 1 cup, choppedRed Peppers (bell peppers), 1 cup, choppedCremini Mushrooms, fresh, 1.5 cup, pieces or slices Cabbage, fresh, 2 cup, choppedGarlic, 4 cloveJalapeno Peppers, 1 pepperLight Coconut Milk, 1 14 ounce can14 oz water (use coconut milk can)Soy sauce (tamari), 2 tbspLime Juice from 0.5 limeChili Paste, 1 tbspPinch of red pepper flakes, cumin, turmeric, and cardamom1/4 cup chopped CilantroAzumaya Extra Firm Lite Tofu, 14 oz package
Cook Onion in Olive oil over medium heat; 5 minutes
Add Carrots, Zucchini and Bell Pepper; 2 minutes
Add Mushrooms, Cabbage, Garlic, Jalapeno; cook till veggies are fork tender (about 5 minutes);
Add coconut milk, water, tamari, chili paste, red pepper flakes, cilantro and spices.
Simmer 20-30 minutes.
Add ground pepper and salt if desired just before serving.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Add Carrots, Zucchini and Bell Pepper; 2 minutes
Add Mushrooms, Cabbage, Garlic, Jalapeno; cook till veggies are fork tender (about 5 minutes);
Add coconut milk, water, tamari, chili paste, red pepper flakes, cilantro and spices.
Simmer 20-30 minutes.
Add ground pepper and salt if desired just before serving.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 399.5 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.9 g
- Protein: 8.5 g
Member Reviews