Delicious and Nutritious Soup Recipes for a Cozy Meal

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 carrot, peeled and diced
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 1 block extra firm tofu, cut into small cubes
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

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Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, bell pepper, carrot, ginger, garlic, curry powder, cumin, coriander, turmeric, salt, and pepper. Cook until the vegetables are tender, about 5-7 minutes.
2. Stir in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
3. Stir in the tofu and peas and cook for another 5 minutes, or until the tofu is heated through and the peas are tender.
4. Garnish the soup with cilantro and serve with lime wedges on the side. Enjoy!

Curried Red Lentil Soup with Spinach and Coconut Milk:

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 cup red lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1 cup baby spinach
• Chopped fresh cilantro, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the vegetables are tender, about 5 minutes.
2. Stir in the curry powder, cumin, turmeric, salt, and pepper. Cook for another minute, or until the spices are fragrant.
3. Add the red lentils, vegetable broth, and coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for another 5 minutes, or until the spinach is wilted.
5. Garnish the soup with chopped cilantro and serve hot. Enjoy!

Lentil and Vegetable Soup:

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 c
• arrot, peeled and diced
• 1 celery stalk, diced
• 1 garlic clove, minced
• 1 cup dried brown lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basilSalt and pepper, to taste
• Chopped fresh parsley, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic and cook until the vegetables are tender, about 5 minutes.
2. Stir in the lentils, vegetable broth, tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
3. Garnish the soup with chopped parsley and serve hot. Enjoy!

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