Coconut Soup

I based this off of four or five different recipes, plus what ingredients we had in the kitchen. It’s not a hearty, filling soup, but very flavorful! It’s also really quick and easy to make.

>>Serves three. Double (or triple!) for larger crowds, or if you’d like leftovers.

Ingredients

  • 1 onion, cut into bite size slices
  • 1 red bell pepper, cut into bite size pieces
  • 1 tablespoon olive oil
  • 1 14oz package of firm or extra firm tofu, cut into small cubes
  • 2 cups of vegetable broth
  • 1 14oz can of coconut milk
  • 1 tablespoon chili sauce (more if you like it spicy! you could put in red pepper flakes or Thai red curry paste, to taste, instead)
  • 2 teaspoons brown sugar
  • 1/4 cup creamy peanut butter
  • 2 tablespoons of lime juice, plus extra to serve
  • cilantro to garnish
  • also consider adding: ginger, garlic, basil, lemongrass, beansprouts… !

Directions

1) In a medium size pot heat the oil. Add the red pepper and onion, stirring until they are coated. If needed, add another tablespoon of oil. Cook until the veggies are soft, around 3-5 minutes.

2) Add the remaining ingredients except for the cilantro and lime juice (tofu, veggie broth, coconut milk, chili sauce, brown sugar, and peanut butter).

3) Bring the soup to a boil, then reduce the heat. Stir until the peanut butter has dissolved. Simmer for eight minutes.

4) Add the lime juice and simmer for two more minutes.

5) Serve with cilantro, a slice of lime, and extra chili sauce, if desired.

Vegetarian Tortilla Soup

Adapted fromĀ AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.