1 tablespoon olive oil
1 tablespoon flour (GF for us, of course)
4-6 cups of vegetable broth (if you want a thinner soup add more than 4 cups)
3 teaspoons garam masala curry powder
1/2 cup coconut milk (more if you want it creamier)
1/2 cup frozen peas
2 cups cooked quinoa (or rice, or quinoa blend. I used a quinoa, wild-rice blend)
1 red bell pepper, chopped
1 package extra firm tofu, drained and pressed, cut into 1 inch cubes
2 teaspoons lemon juice
In a large soup pan, heat the olive oil on medium heat. Whisk in the flour and stir until its combined. Add the broth and coconut milk and whisk until the coconut milk has completely dissolved. Stir in the curry powder and mix well.
Add the peas, quinoa/rice, bell pepper and tofu cubes and stir well with a wooden spoon. Simmer for about 10-15 minutes, or until the red pepper is cooked through. Season with salt and pepper to taste and add the lemon juice before serving.