1 tbsp coconut oil (or your choice of oil)
1 tbsp fresh ginger, minced
10 oz cremini mushrooms, thinly sliced
1/2 teaspoon of curry powder
1/4 teaspoon of ground coriander
1/4 teaspoon ground cumin
1/2 tsp turmeric powder, or more to taste
2 cloves of garlic, minced
2 1/2 cups vegetable broth
12 oz package of firm tofu, cut into small cubes
1/3 to 1/2 cup coconut milk
Sea salt to season
Veggie Box bok choi, sliced thin
1/2 of Veggie Box Swiss chard, sliced thin

1 tbsp coconut oil (or your choice of oil) 1 tbsp fresh ginger, minced 10 oz cremini mushrooms, thinly sliced 1/2 teaspoon of curry powder 1/4 teaspoon of ground coriander 1/4 teaspoon ground cumin 1/2 tsp turmeric powder, or more to taste 2 cloves of garlic, minced 2 1/2 cups vegetable broth 12 oz package of firm tofu, cut into small cubes 1/3 to 1/2 cup coconut milk 1/2 of Veggie Box Swiss chard, sliced thin

Heat coconut oil in a pot or large skillet, over medium-heat. Add half of the minced ginger and garlic and cook until aromatic, about 30 seconds. Add in sliced mushrooms and cook for about 4 minutes. When the liquid begins to evaporate, add in seasoning. Stir to mix in. Add the broth/water and tofu cubes, and bring to a boil. Add in the remaining minced ginger. Lower heat to medium, and add in coconut milk, stirring gently to combine. Let cook for another minute then add salt and seasonings to taste. Taste, and adjust any
seasonings to your taste. If you like the soup to
be a richer consistency, just add in a bit more of
the coconut milk.
3. Stir in the bok choy and Swiss chard to lightly
wilt.