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  • Vegetable Red Curry Soup | Easy vegan recipe

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  • A mild, spicy soup for all seasons, heart-warming for the colder months, fresh and tangy for the warmer ones. Full of fresh, crunchy plant-based goodness and so simple and easy to make!
    See full recipe down below.

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    Full recipe
    (serves 3 – 4 persons)
    This soup requires that the vegetables stay fresh, a little firm and crunchy and is ideally served immediately to retain the firm texture of the ingredients.

    Ingredients
    1 tbsp coconut oil
    2 garlic cloves, finely chopped
    1 inch ginger root, peeled, finely chopped/grated
    1 stalk lemon grass, finely chopped (stiff tips and woody outer layer removed)
    2 cups broccoli florets
    1 medium zucchini, chopped
    1 red paprika, chopped
    2 cups button mushrooms, chopped
    A handful green asparagus stalks, chopped in 1 ½ inch pieces
    1 liter vegetable stock
    400 ml coconut milk
    2-3 tsp red curry paste (vegan)
    200-250 g firm tofu, cut in cubes
    1-2 tbsp tamari sauce (or soy sauce), season to taste
    A handful of snow peas, halved or into thirds
    2-3 spring onions, chopped
    Juice of one lime
    ½ cup fresh coriander, chopped roughly
    Garden cress and fresh coriander to serve (or fresh mint and/or bean sprouts)

    Preparation:
    Melt 1 tbsp of coconut oil in a pot. Add the garlic, ginger and lemon grass and sauté for a minute to release the flavor.
    Add the broccoli, sauté for 2-3 minutes. Add the zucchini and paprika, sauté for 1-2 minutes before adding the button mushrooms, cooking these for 1 minute or so (the brown variety will take a little longer to cook). Add the asparagus, sauté for 1-2 minutes.
    Add the vegetable stock and stir, leaving the mixture to simmer for a minute before adding the coconut milk followed by the red curry paste. Stir to melt and blend the paste. Leave to simmer for 2 minutes before adding the tofu, followed by the tamari sauce and snow peas.
    Simmer for 1-2 minutes max. before adding the spring onions. As soon as you add the spring onions, switch off the pot. Now you can add the fresh lime and coriander.
    Serve with some garden cress and fresh coriander on top (or fresh mint leaves and/or bean sprouts).

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