Vegan Coconut and Curry Soup

Name: Vegan Coconut and Curry Soup
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 4
Ingredients: 2 tablespoons coconut oil; 2 tablespoons onion, cut into slices; 1 teaspoon garlic, finely chopped; 1/2 cups red cabbage; 2 cups vegetable broth; 1 cup coconut milk; 1 cup tofu, in squares; 2 carrots, grated; arugula, to decorate; curry; salt and pepper

Melissa Veytia

This delicious soup will enchant you, with the soft flavor of coconut and the spicy flavor of curry, you will have the perfect balance between vegetables and tofu.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

2 tablespoons coconut oil
2 tablespoons onion, cut into slices
1 teaspoon garlic, finely chopped
1/2 cups red cabbage
2 cups vegetable broth
1 cup coconut milk
1 cup tofu, in squares
2 carrots, grated
arugula, to decorate
curry
salt and pepper

Preparation

15 mins

Low

In a pan, seal the tofu.
Heat the coconut oil in a saucepan, add the onion, garlic, add the purple cabbage and pour the vegetable broth, cook for 3 minutes.
Add the coconut milk, curry, season with salt and pepper, let cook for 10 minutes until the flavors are integrated and the cabbage is cooked.
Serve the soup in a deep dish, add the grated carrots, decorate with the arugula leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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