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Green spring soup

Dinner
under 30 Min
1
by
Maya Leinenbach (Fitgreenmind)
&
Easy delicious soup inspired by @sarahsveganrecipe perfect for spring and can be eaten cold or warm.

Prep Time

15

Cook Time

10

Total Time

25

Ingredients you'll need

  • bunch of cilantro
  • 1 clove garlic
  • thumbsize piece of ginger
  • 1/2 cup (120ml) coconut milk
  • 1/2 cup (120ml) water
  • salt and sugar
  • juice of 1/2 lime
  • 75g tofu
  • sweet soy sauce
  • zucchini and sugar snap peas
  • your favorite noodles
  • Let's get cookin'

    1. Blend cilantro, garlic, ginger and coconut milk
    2. Heat in saucepan for 3-4mins
    3. Add water, salt, sugar and lime juice. Keep warm
    4. Fry tofu and toss in sweet soy sauce
    5. Sauté zucchini and sugar snap peas
    6. Cook noodles according to package
    7. Assemble everything in a bowl.
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    Light, spicy and ready in 15 minutes – perfect for spring

    This green spring soup brings a fresh twist to your plate: An aromatic coconut and coriander broth, enhanced with lime juice, meets crispy tofu, crunchy vegetables, and your favorite noodles. Not only is the recipe quick to make, it tastes great both hot and cold—ideal for changeable spring weather. Whether as a light dinner or meal prep for the office, this bowl is plant-based, colorful, and simply delicious. And the best part? You probably already have the ingredients at home!