Serves 6-8

Ingredients

2 cups veg stock (or 2 cups water + 1 veg stock cube)
1 tsp ginger, grated
1 tsp olive oil
1 cup mushrooms, sliced
1 carrot, sliced
2 large firm tofu, diced finely
400ml light or low-fat coconut milk
¼ cup cranberry 100% juice (unsweetened)
2 Tbsp cranberry sauce
2 tsp lime juice
1 tsp salt

METHOD

Heat oil in a saucepan and sauté ginger until fragrant. Add the stock, mushrooms, and carrot, and simmer for about 5 minutes or until vegetables are almost tender. Stir in coconut milk, cranberry juice mixed with the cranberry sauce, and diced tofu. Bring to a gentle simmer, then add lime juice and salt. Serve hot.