2 quarts water
3- Tbsp. coconut oil
½ red onion, slivered
½ golden beet, diced
3 skinny carrots, slivered
½ potato, slivered
1 cup cut green beans, cut
2 cups firm, organic tofu, cubed
1 cup red cabbage, slivered
1 small yellow or green zucchini, slivered
2- tsp. salt
2 - 3 Tbsp. tamari
¼- cup. miso paste
1/4 cup lemon or lime juice
¼ cup chopped parsley
½ tsp. ginger powder
1 cup coconut milk
1 Tbsp. juice from a jar of hot pickled jalapeno’s or (½ tsp. yuzu paste or 1 tsp. chili flakes)
In a large soup pot on medium heat add:
Coconut oil, onion, potato, carrot, beet, green beans, cabbage and zucchini. Saute until onions and veggies are softened, about 5 minutes.
Add water, coconut milk, lime juice, salt, tamari, ginger powder, and spice.
Bring to a boil for 20 minutes or until tender enough to pierce easily with a fork.
Add tofu, parsley and miso paste.
Turn off heat.