Coconut Ginger Soup With Tofu, Agave & Cilantro

Yield: Serves 4
Time: 45 Minutes
Coconut Ginger Soup with Tofu, Agave & Cilantro 

Naturally Vegan & Vegetarian
(13 Item Recipe)

4 cups organic vegetable broth (home made is the best)
2 cloves garlic, chopped
2 organic chiles, seeded, chopped fine
2 inch organic ginger, peeled and sliced thin
1/2 cup organic lemon juice
2 teaspoons organic agave  (I use organic light agave madhava brand – 23.5 oz large bottle under $4)
1 1/2 cups light coconut milk
2 cups sliced organic mushrooms
1/2 red bell pepper, cut into thin slices
1 1/2 cups extra firm organic tofu, cut into 1/2-inch dices
2 tablespoons organic tamari
1/4 Cup organic cilantro, fresh, chopped
1/4 cup organic bean sprouts, to top soup with
sea salt and freshly ground black pepper to taste

In a pan, combine the broth, garlic, chiles, ginger, 1/4 cup of  lemon juice bringing to a boil. Reduce heat and simmer for 10 minutes. Stir in tofu, agave, coconut milk, mushrooms, bell peppers, tamari and remaining lemon juice. Cook 15 additional minutes on a low to medium simmer.  Top with fresh cilantro, bean sprouts and sea salt and pepper to taste.

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