I created this recipe as my husband had an upset tummy and wanted a meal that was not rich, and easy to digest. With this in mind, I decided to make a soup that was tasty, quick & easy, yet without artificial flavorings or stock that could cause any irritation.
The soup is cooked for a very short time, so that the vegetables are still al denté. Do not allow the vegetable to become limp. The result was a very delicious & nutritious soup. The flavors were enhanced with the combination of the ginger, garlic & cilantro.
The recipe is below
I used the vegetables that I had in my fridge. The soup was very tasty and of course very easy to do. I also fried some tofu to accompany the soup. To add variety to the tofu, I added a tablespoon of soya sauce, a teaspoon of garlic and a handful of cashew nuts at the end of frying the tofu. See recipe for fried tofu on this page. Please note that chili refers to the pepper, and not the dish, chili.
A bowl of clear soup with avocado
Fried tofu with cashew nuts
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