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Wednesday, February 24, 2016

papaya soup

Ingredients

  • Servings: 4
  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 3/4 cup red bell pepper, chopped
  • 6 fresh chives, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 3 fresh sage leaves, chopped
  • 2 teaspoons thinly sliced fresh ginger
  • 1 small hot chile pepper (optional)
  • 1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes
  • salt to taste
  • 2 tablespoons vegetarian worcestershire sauce
  • 1/2 teaspoon lime juice
  • 6 cups water
  • 3 cubes vegetable bouillon
  • 1 small green papaya, peeled and cut into chunks
  • 1 bunch fresh spinach, trimmed
  • 1 tablespoon fried onions, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. cook and stir until garlic is fragrant, about 1 minute. add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. season with salt.
  • mix worcestershire sauce and lime juice into tofu mixture. stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
  • remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. ladle soup into serving bowls and top with fried onions.

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