Cream of Vegetable Soup

I was standing in a not so long line at Trader Joe's (which is rare!) and I thought of a soup recipe that is based on coconut milk.  Lately at Trader Joe's, I've been buying lots of veggies, pitted olives, dates, light coconut milk and nut butters.  Sometimes recipes just hit me; other times I'm coming up empty with new ideas.


It's freezing lately, I'm obsessed with coconut milk and I'm always trying to find new, awesome ways to get my veggies in so I came up with this soup.  Also...warming spices.  I included plenty of spices that get such good reviews: tumeric, curry, cumin, garlic, they all have healing, antioxidant properties and go way back to ancient Indian medicine.

I made this recipe as a single serving so double the tofu and coconut milk if you're making it for a family.  Buy organic tofu so you know it's GMO free.  I used light coconut milk to cut down on the fat but use whatever version of coconut milk or any non dairy milk you wish.  I used frozen spinach in this recipe; I think it's better but you can use fresh if you don't have frozen.  If you don't have spinach, use kale or broccoli....get your greens in!  For the spices, I used a few pinches of them, then I tasted the broth then added more spices.  Make sure you taste as you go along.

Ingredients:

1 1/2 cups of light coconut milk
Juice from 1/2 medium lemon
1 serving of firm tofu, cubed
A few pinches of tumeric, cumin, curry powder, powdered garlic and sea salt
1 cup of frozen spinach
1 1/2 cups of steamed butternut squash

Cut a thin slice of tofu and cube it.  Steam the butternut squash until you can put a fork through it. Do this while or before making the broth.

Add the coconut milk to a medium pan and turn the heat on low.  Add the lemon juice.  Add the cubed tofu to the milk. Stir well. Add a few pinches of each spice: tumeric, curry and cumin.  Also add some garlic and a little sea salt. Taste the broth to see if you need to add more spices or lemon juice. Remember, add only a little bit of the spices at first especially if you don't like super spicy dishes.

Add the butternut squash once it's tender and add the spinach as well.  Keep stirring and keep the heat on low.  Make sure the heat is low enough so the milk is not bubbling; you want to see a little steam coming off the broth but that's it.  Keep stirring and taste the soup; if everything tastes as you wish and it's hot, turn the heat off and transfer the soup to a bowl. If you are saving some of the soup, it will heat up nicely again in a small pan at a later time.

The coconut milk is the best thing about this recipe...also the spices.  The tumeric turns the broth yellow and the taste is mostly masked by the lemon taste.  The lemon taste is an awesome addition to the broth so don't skimp on this!  If you are allergic to soy or don't like tofu, use garbanzo beans instead; use one or two servings.

I hope you love this soup as much as I do!  It's definitely the perfect dish for this weather. I hope you had a fabulous weekend and an even more fabulous week!

Which do you prefer: brown rice or brown rice pasta?

Did you buy my ebook of recipes yet?  It's only $4.99!

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