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Enjoying this spring day with a recreation of this bright and vibrant curry soup ✨ I know soup is typically enjoyed in the fall and winter, but honestly I love it all year round ?? They’re so easy and versatile, and ingredients can change with the season! ✨.
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To make ??:
Dice one yellow onion and saute on medium heat until translucent. Add 3 cloves of minced garlic and a 1 inch chunk of minced ginger, for about 2 minutes. Add veg of choice- I went with broccoli, cabbage + red peppers but usually add ribboned carrot and mushrooms as well. Add 1/2 block of diced tofu, diced. Saute for about 5 minutes, then add 1 can of coconut milk, 3 cups of vegetable broth, 1 tsp turmeric + 2.5 tbsp of curry powder (to taste). Simmer over low heat for 10-15 minutes. Meanwhile, cook noodles of your choice (I added buckwheat to this, but rice noodles are great too!). Add 1 tbsp of soy sauce + a small splash of rice vinegar (optional) + enjoy! ?
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