134 kcalCurried Butternut Squash and Apple Soup
30 min serves 1
VeganGluten-FreeDairy-Free
7gprotein24gcarbs3gfat
Ingredients
- •3½ oz cauliflower
- •2½ oz butternut squash
- •2 oz apple
- •1 cup water
- •2 tsp liquid aminos
- •½ tsp curry powder
- •¼ tsp ginger powder
- •⅛ tsp a squirt sriracha
- •⅛ block lite tofu
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com