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 can be as simple as 1/2 onion, 2 carrots, and any random greens in your fridge. Even old lettuce can be used in stock. Cook it on medium low for 20 minutes and then strain it out.
Chickpea stock is the leftover liquid from cooking chickpeas or that thick stuff off the top of canned chickpeas. You could even put a can of chickpeas in the soup to make it heartier if you do not have the stock.
Start warming up the stock and add the ingredients in the order listed. Let the soup cook as you gather ingredients and chop them.