Ingredients

  • 1 cup chopped cauliflower (3.5 oz)
  • 1/2 cup chopped butternut squash (2.5 oz)
  • 1/2 cup peeled and chopped apple (2 oz)
  • 1 cup water, plus about 1/2 cup extra
  • 2-3 tsp Braggs liquid aminos
  • 1/2 heaping tsp: curry powder (or even 1 tsp, if you like the heat), garlic powder, onion powder
  • 1/4 tsp ginger powder
  • a small squirt (1/8 tsp) sriracha
  • 1/8 block pressed lite firm tofu, cubed

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Get ready two small saucepans.

Step 2

  • In one have together 1/2 of the squash and 1/2 of the apple bring to a simmer, and simmer until just tender when pierced with a fork.
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Step 3

  • In the other, add in the rest of the vegetables along with 1 cup of water bring this to a rolling boil, reduce to a simmer, and simmer until very very tender. When very tender, remove the vegetables from the heat, and blend these vegetables together (without draining) with the Braggs, spices, sriracha and the additional 1/2 cup water.
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Step 4

  • Mix the blended part of the soup with the simmered squash and apples.
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Step 5

  • Mix in the cubed tofu, gently re-heat and serve.
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