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Veggie Coconut Soup
THE RECIPE
Create & Enjoy!
Ingredients:
- 1Ā½ cubes Edward & Sons Not-Chickān or Garden Veggie cube dissolved in 3
- 2 2/3 cup Native ForestĀ® Organic Coconut Milk (Classic or Light)
- 2 Carrots, diced
- 3 Tbsp. Premier JapanĀ® Gluten-Free Teriyaki Sauce
- 1 tsp. Fresh ginger, peeled and minced (or ginger puree)
- 1/8 tsp. Salt (optional)
- 4 to 5 Mushrooms, thoroughly cleaned and coarsely chopped
- 2 Tbsp. Fresh lime juice
Preparation:
- In a large saucepan bring to boil the vegetable broth and coconut milk.
- Reduce heat and stir in carrots, teriyaki sauce, ginger, and salt.
- Simmer for 10 minutes then add mushrooms and lime juice.
- Simmer once more for 5 to 10 minutes.
- Ladle into bowls and top with choppedĀ freshĀ cilantro.