Curry Coconut Soup

Ingredients

1 tbsp Extra Virgin Olive Oil

1 tbsp Ginger (chopped)

2 Garlic (clove, minced)

1 Yellow Onion (chopped)

2 tbsps Curry Powder

2 cups Mushrooms (sliced)

1 1/16 ozs Lemongrass (chopped)

1 cup Broccoli (chopped into small florets)

1 tbsp Lime Juice

3 cups Canned Coconut Milk

4 cups Vegetable Broth

1 Zucchini (spiralized into noodles) ( optionals)

1/4 cup Cilantro

You can add baked Tofu or your protein of Choice.

Directions

1. In a pot over medium-low heat, add the olive oil, ginger, garlic and onion. Sauté for 3 to 5 minutes. Add in the curry powder, mushrooms and lemongrass, add tofu or protein of choice.

2. Once the mushrooms are cooked through, add in the broccoli, lime juice, coconut milk and broth. Bring to a boil, reduce heat and let it simmer for 10 minutes.

3. During the last minute, add the zucchini noodles and remove from heat. (optional)

4. Divide between bowls and top with cilantro.

Enjoy!

Antoinette Ouattara,MPH,MS

Clinical Nutritionist 

Herbalist

Clean Eating/Plant-Based Nutritionist

Holistic Health and Wellness Coach

Holistic Detoxification Specialist 

Public Health Practitioner 

Educator