Lemon Ginger Butternut Squash Soup


1 quart vegetable stock
1 pint chickpea stock
2 stalks lemongrass
1 inch fresh ginger, thinly sliced
1/2 small butternut squash, cubed
1/2 white part of leek, thinly sliced
1-3 mushrooms, thinly sliced
1/2 block tofu, cut into large cubes
1 T Tamari Sauce
1/2 c cream, coconut milk, or soy milk

Be sure and use homemade vegetable stock in this recipe. If you are cooking this at the last minute, then start the vegetable stock when you start gathering all your ingredients. Vegetable stock

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