Nothing beats vegetable curry soup in seasons like fall and winter. This vibrant blend will provide us with the needed energy and warmth which we all look for during these cold days.
1 onion.
4 garlic cloves.
1/2 chili.
1 ginger around thumb size.
2 carrots.
1 broccoli.
200 g tofu.
100 g mushrooms.
2 potatoes.
300 ml of coconut milk.
curry powder.
3 table spoons of coconut oil.

First prepare the tofu. Cut the tofu in small cubes. Heat the pan, add around 2 tea spoons of curry powder. Fry the spices for some time, add tofu and fry until crusty. Set aside.
Dice the onions, garlic, chili and ginger. Prepare also the rest of the vegetables. Peel and cut in smaller pieces carrots, mushrooms, potatoes and broccoli.
When you have all vegetables ready, heat larger pot, add remaining coconut oil and fry onion, garlic, chili and ginger until the onion starts to turn yellow.
Add 2 tea spoons of curry powder and stir well. Add around 20 ml of water, cover the pot and simmer for around 2 minutes. Add the rest of the vegetables and stir fry for around 5 minutes mixing occasionally.
Add around 400 ml of water, bring to boil and cook until the vegetables are soft. Add coconut milk and tofu and bring to boil.
When the soup starts to boil again, turn off the heat and your soup is ready. You can serve it with rice or rice noodles.
Natasa Plulikova
Natasa gradually started to change her diet, first due to her allergies, second as a result of becoming more considerate towards the environment. She promotes in her environment that eating plant-based food can be diverse and easy.