Vegan Thai Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegan Thai Vegetable Soup calories by ingredient


Introduction

From the Cookbook "The Gluten-Free Vegan" by Susan O'Brien From the Cookbook "The Gluten-Free Vegan" by Susan O'Brien
Number of Servings: 6

Ingredients

    Onions, raw, 1 cup, chopped
    Olive Oil, 1 tbsp
    Carrots, raw, 2 large carrot
    Zucchini, 1 cup, chopped
    Red Peppers (bell peppers), 1 cup, chopped
    Cremini Mushrooms, fresh, 1.5 cup, pieces or slices
    Cabbage, fresh, 2 cup, chopped
    Garlic, 4 clove
    Jalapeno Peppers, 1 pepper
    Light Coconut Milk, 1 14 ounce can
    14 oz water (use coconut milk can)
    Soy sauce (tamari), 2 tbsp
    Lime Juice from 0.5 lime
    Chili Paste, 1 tbsp
    Pinch of red pepper flakes, cumin, turmeric, and cardamom
    1/4 cup chopped Cilantro
    Azumaya Extra Firm Lite Tofu, 14 oz package

Directions

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.