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.
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Ingredients4 portions
Preparation
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.
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