Veggie Coconut Soup
1½ cubes Edward & Sons Not-Chick’n or Garden Veggie cube dissolved in 3 cups water
2 2/3 cup Native Forest® Organic Coconut Milk (Classic or Light)
2 Carrots, diced
3 Tbsp. Premier Japan® Gluten-Free Teriyaki Sauce
1 tsp. Fresh ginger, peeled and minced (or ginger puree)
1/8 tsp. Salt (optional)
4 to 5 Mushrooms, thoroughly cleaned and coarsely chopped
2 Tbsp. Fresh lime juice
- In a large saucepan bring to boil the vegetable broth and coconut milk.
- Reduce heat and stir in carrots, teriyaki sauce, ginger, and salt.
- Simmer for 10 minutes then add mushrooms and lime juice.
- Simmer once more for 5 to 10 minutes.
