Red Curry Vegetable Soup

Ingredients

1 tbsp. canola oil

1 head cauliflower, cut into small florets (about 3 cups)

a bunch of scallions, thinly sliced with white and green parts separated

2 tbsp. Thai red curry paste

2 tsp. lemongrass

1/2 tsp. ginger

extra firm sprouted tofu, cut into 1-inch cubes

4 c. vegetable broth

1 15-oz. can of diced tomatoes in juice

3/4 c. coconut milk

1-2 c. of green beans, cut into 1-inch pieces

1 tbsp. lime juice, freshly squeezed

Directions

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions and saute for five minutes, or until veggies start to brown. Add curry paste, ginger and lemongrass and saute until fragrant, about a minute more. Add broth and tomatoes with their juice. Bring to a boil and reduce heat to medium-low. Simmer 10 minutes.

Add coconut milk, tofu, and green beans and simmer five minutes more, or until beans are tender. Stir in lime juice and remaining green onions.