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Melissa

Melissa Veytia

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Recipe of Vegan Coconut and Curry Soup
Recipe

Vegan Coconut and Curry Soup

15 mins
15 mins
Low
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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.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 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
  • enough arugula, to decorate
  • to taste curry
  • to taste salt and pepper

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.

PRESENTATION

In a deep dish.

TIPS

You can substitute purple cabbage for white cabbage.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
48.3
kcal
2.41%
Carbohydrate, by difference
3.4
g
1.13%
Protein
1.4
g
2.8%
Total lipid (fat)
3.4
g
5.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Hermes Gómez Flores
14/05/2019 16:13:07
El resultado obtenido, es muy diferente a como se muestra en la fotografía.

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