Soy milk, cauliflower, and edamame soup
Portions:
30Preparation Time:
Cooking Time:
Ingredients
- ½ cup (125 ml) Canola oil
- 4 cups (625 g) Diced onions
- 5 tbsp. (50 g) Chopped garlic
- 20 cups (5 L) Homemade chicken stock
- 8 cups (2 L) Soy milk
- 2 tbsp. (35 g) Thai red curry paste
- 4 tbsp. (70 g) Tomato paste
- 3 tbsp. (45 ml) Thai fish sauce
- 1 bag (2 kg) Arctic Gardens Riced Cauliflower
- 1 bag (2 kg) Arctic Gardens Edamame
- ¼ bag (500 g) Arctic Gardens Julienne Yellow Carrots
- 3 tbsp. (50 g) Chopped ginger
- 5 tbsp. (40 g) Chopped cilantro
- 2½ tbsp. (20 g) Chopped basil
- 3 tbsp. (45 ml) Lime juice
Preparation
- Heat oil in a large pot and sweat onion and garlic for 2 minutes.
- Add chicken stock, soy milk, curry paste, tomato paste, and fish sauce. Bring to a simmer.
- Add riced cauliflower, edamame, and julienne yellow carrots. Let simmer 10 minutes.
- Add ginger, cilantro, basil, and lime juice.
- Serve hot.
