Ingredients
1 (14 ounce) can diced tomatoes or 3 peeled chopped tomatoes, with their juice
1 large potatoes or 3 small potatoes, diced to 1 inch cubes
1 large bok choy or 1 large other greens
1 cup fresh green beans, cut into 1 inch pieces
1 lb tofu, diced to 1 inch cubes
1 zucchini, diced to 1 inch cubes
1 medium onion, diced small
4 garlic cloves
5g tamarind powder
Juice of one lime
6 cups water or veggie stock
Salt
Pepper
Directions
1. Chop all vegetables.
2. Cook potatoes in water or stock with a touch of salt for about 10 minutes, or until almost cooked through.
3. Add remaining veggies, tofu and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
4. Taste broth and adjust water and tamarind seasoning and salt to your liking.
5. Squeeze the lime juice over the soup and top with fresh hot peppers if desired.
Adapted from: food.com
1 (14 ounce) can diced tomatoes or 3 peeled chopped tomatoes, with their juice1 large potatoes or 3 small potatoes, diced to 1 inch cubes
1 large bok choy or 1 large other greens
1 cup fresh green beans, cut into 1 inch pieces
1 lb tofu, diced to 1 inch cubes
1 zucchini, diced to 1 inch cubes
1 medium onion, diced small
4 garlic cloves
5g tamarind powder
Juice of one lime
6 cups water or veggie stock
Salt
Pepper
Directions
1. Chop all vegetables.
2. Cook potatoes in water or stock with a touch of salt for about 10 minutes, or until almost cooked through.
3. Add remaining veggies, tofu and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
4. Taste broth and adjust water and tamarind seasoning and salt to your liking.
5. Squeeze the lime juice over the soup and top with fresh hot peppers if desired.
Adapted from: food.com
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