Vegetable and Tofu Curry Soup

This Vegetable and Tofu Curry Soup is a fragrant, warming dish that combines tender vegetables and protein-rich tofu in a spiced coconut broth. Perfect for a cozy dinner, it offers a delightful balance of flavors and textures.

Ingredients

• Firm tofu - 200 grams
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Broccoli florets - 100 grams
• Green beans - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Curry powder - 1 tablespoon
• Soy sauce - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Fresh cilantro - for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. In a large pot, heat the vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
3. Stir in the curry powder and cook for another 30 seconds to toast the spices.
4. Add the vegetable broth and bring to a gentle simmer.
5. Incorporate the sliced carrots, diced bell pepper, broccoli florets, and green beans. Simmer for 10 minutes until the vegetables are tender.
6. Pour in the coconut milk and soy sauce, stirring well to combine. Add the cubed tofu and simmer for an additional 5 minutes to heat the tofu through.
7. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Packed with vitamins and minerals from a variety of vegetables.

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