This soup is sour, spicy, sweet, delicious and perfect to eat in the winter. The lasagna noodles are hearty and leaves you feeling full and satisfied. It wouldn't be as good without the noodles, I see myself still being hungry after. I used organic whole wheat lasagna noodles. I usually do gluten free, not because of an intolerance but because of preference. If I do eat gluten, I make sure it is organic. Wheat is heavily sprayed with glyphosate and I cannot emphasize enough how important it is to avoid.
This soup was perfect to eat on a cozy, lazy, cold day on January 1, 2020. I hope you enjoy it!
Ingredients:
3 tbsp olive oil
5 garlic cloves, minced
4 tsp red curry paste (can use green too, add to taste)
3 tsp ginger, grated
3-4 cups filtered water
5-6 tbs miso paste
1/2 cup coconut cream
4 tsp brags or coconut aminos
1 pinch of Himalayan salt
1/2-1 whole lemon, juice
1/2 box of cubed firm tofu
1/2 serrano pepper
1/2 bag corn
1-2 broccoli head florets
1/2 box of lasagna noodles
Directions:
1. In a large pot, on medium heat, heat up oil and saute garlic.
2. Add in curry paste and ginger, reducing heat as necessary.
3. Saute for 3-5 minutes.
4. Add water, miso paste and stir in coconut cream.
5. Add Braggs, salt, lemon, and Serrano pepper.
6.Bring to a boil and simmer for 20-25 minutes so flavors can combine.
7. In a separate pot, boil water and cook lasagna noodles as directed on box.
8. When ready, drain.
9. In the soup, add tofu and broccoli.
10. Serve, and enjoy!
