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.