Garden Curry and Oregano Soup
This is my twist on a vegan curry soup. I LOVEEEE me a good robust curry, but some days its just too big of a kick in the pants for my brithes. This soup still gives us some of that curry goodness, while mellowing it out a little with some italian. You'll love it!
Servings: 8 people
- 2-4 tbsp olive oil
- 3-4 cloves garlic minced
- 1 Tbsp marjoram
- 1 Tbsp rosemary
- 1 cup fresh parsleh
- 1 can lite coconut milk
- 1 can coconut milk
- 2 Tbsp red curry powder
- 2 whole carrots chopped
- 1 head broccoli chopped
- 4 whole red potatoes medium chopped
- ¼ cup nutritional yeast
- 1.5 cups mushrooms
- 2 cupa tofu extra firm crumbled
- 1 tbsp sriracha optional
Mince garlic. Chop all veggies.
Slice carrots. Chop potato into cubes, chop broccoli.
Squeeze fluid from tofu.
Heat oil on medium heat. Add in spices and garlic. Simmer until aromatic.
Add tofu. Cook tofu until light brown on medium heat in oil.
Add in parsley and coconut milk
Add in all veggies. Simmer on low heat for 20-25 minutes depending on how tender you would like your veggies. Stir frequently.
Remove from heat and add nutritional yeast.
For an extra kick of spice, add sriracha if desired.
I used a lite mixed with a full fat coconut mix to keep the consistency slightly thinner. Nutrition information will change if you use a full fat product, but recipe will likely still yield similar taste. You can change up the veggies in this dish based on availability if needed! Bell peppers, bamboo shoots, and baby corn would also be great additions to this garden curry.
Serving: 1.5cups | Calories: 361kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1.5g | Sodium: 80mg | Potassium: 330mg | Fiber: 7g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 41mg | Calcium: 47mg | Iron: 15mg