Coconut Curry Lime Soup

Ingredients

• 3 cups low-sodium broth, your choice
• 1 bell pepper
• 1 medium sweet potato
• 2 cans (14 oz/398 ml each) cannellini beans, or white beans of your choice
• 1 pkg Coconut Curry Mussels Seasoning
• 4 cups warm water
• 2 cups dry pasta
• 1 pkg Mac & Cheese Seasoning
• ¹⁄₃ cup milk
• 2 tbsp butter, optional
• 2 pkgs (350 g each) extra firm tofu
• 1 tbsp Asian Stir Fry Seasoning
• 1 tbsp low-sodium soy sauce
• 1 tbsp extra virgin olive oil
• 1 tbsp corn starch
• ¹⁄₄ cup mayonnaise
• 2-3 tbsp sriracha, to taste
• 1 tbsp rice wine vinegar
• 3 cups rice, cooked
• 8 cups greens
• 1 cucumber, chopped
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 4 green onions, sliced on the diagonal
• 1 can (14 oz/398 ml) light coconut milk
• ¹⁄₂ English cucumber
• 3 cups spinach
• ¹⁄₂ lime

Preparation

1. In Multipurpose Pot set over high heat, add broth and cover.
2. Meanwhile, dice pepper and sweet potato. Drain and rinse beans.
3. To pot, add pepper, sweet potato, beans, seasoning, and coconut milk. Cover, bring to a simmer, and let cook for 10 min, or until sweet potatoes are tender.
4. Meanwhile, dice cucumber.
5. Remove pot from heat. Stir in spinach, one cup at a time, until wilted. Using 2-in-1 Citrus Press, squeeze in juice from lime.
6. Ladle into bowls; serve with diced cucumber on top.