Curried Butternut Squash And Apple Soup
This marvellous vegan recipe is a great choice! You have nice meal in 45 minutes for 1 people!
Servings
1
Preparation time
Total time
45 min
Ingredients
| 3.5 oz | cup chopped cauliflower |
| 2.5 oz | 1/2 cup chopped butternut squash |
| 2 oz | 1/2 cup peeled and chopped apple |
| 1 cup | water, plus about 1/2 cup extra |
| 2 tsps | Braggs liquid aminos |
| 0.5 tsps | 1/2 heaping tsp: curry powder (or even 1 tsp, if you like the heat), garlic powder, onion powder |
| 0.25 tsps | ginger powder |
| 0.125 tsps | a small squirt sriracha |
| 0.125 | block pressed lite firm tofu, cubed |
Instructions
Get ready two small saucepans.
In one have together 1/2 of the squash and 1/2 of the apple bring to a simmer, and simmer until just tender when pierced with a fork.
In the other, add in the rest of the vegetables along with 1 cup of water bring this to a rolling boil, reduce to a simmer, and simmer until very very tender. When very tender, remove the vegetables from the heat, and blend these vegetables together (without draining) with the Braggs, spices, sriracha and the additional 1/2 cup water.
Mix the blended part of the soup with the simmered squash and apples.
Mix in the cubed tofu, gently re-heat and serve.