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Vegetable Soup with Sriracha, Lemongrass, and Tofu
- 1 tablespoon olive oil
- 4 cups thinly sliced onions
- 3 garlic cloves, sliced
- 4 cups vegetable broth
- 1 4-inch piece lemongrass,* cut from bottom of stalk and smashed with back of knife
- 1 tablespoon sriracha sauce**
- 1 5-ounce package baby spinach
- 1 cup 1/2-inch cubes firm tofu
- 3 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
Directions:View on Bon Appetit
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