Skys Coconut Soup

I have one of the worlds pickiest blandest eaters in my home, but this soup just happens to be her FAVORITE!


If you like tofu and don’t mind the subtle taste of coconut then give our coconut soup recipe a try, I have learned to keep these ingredients on hand weekly during the winter months.


What you will need:

  • 2 bags of frozen broccoli florets
  • 2 containers of veggie stock
  • 1 can organic coconut milk
  • 1 package extra firm tofu
  • 2 cups rice ( jasmine or brown rice)
  • 5 cloves garlic
  • seasoning (sea salt, cayenne pepper, black pepper, turmeric)


How to make Skys Coconut Soup:

  • Cook veggie stock on medium heat add in broccoli, seasonings,& garlic then cover (add rice now too if not using instant)
  • Cut tofu in small cubes and add into pot (I’m lucky if any tofu makes it into the pot! my kids swipe it and LOVE to eat it raw!! I don’t get it, but they love it that way…. maybe since it was one of their first foods as a baby, taste buds are just used to tofu that way…not sure… but either way they’re eating it !!)
  • Cook on medium high heat for 35 minutes
  • Add in the rice ( if instant or frozen) and coconut milk then cook for another 15 minutes

* If your littles are not as picky as mine, I like to saute the tofu with onion and pepper before adding in 🙂

(Around Christmas time I like to call this Christmas soup and add in fresh red peppers so it’s green , red and white!)


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