Turmeric Tofu Vegetable Soup

Turmeric is definitely one spice everyone should have in their pantry. It helps the body in so many ways and is a well known cancer-fighting spice. Also, may I add that it's delicious when you use the perfect amount? I used it in a soup that is the perfect dish for a cold autumn day in Calgary. Enjoy!
Yield: 4 servings
You will need:
-1/2 tablespoon coconut oil
-1/2 diced zucchini
-1 cup diced butternut squash
-1 diced onion
-10 sliced cremini mushrooms
-2 diced carrot
-2 chopped up stalks of celery
-1 vegetable bouillion cube
-8 cups water
-2 tablespoons turmeric
-Dash of garlic powder
-Dash of Italian seasoning
-1 diced up block of stiff tofu
-Salt and pepper to taste
Directions:
1. Using a large pot, saute the vegetables in the coconut oil for about 7 minutes.
2. Stir in tge turmeric, garlic powder and italian seasoning to coat the vegetables.
3. Pour in the water and add tge bouillion cube and bring to a boil.
4. Stir in the tofu and any other spices you'd like.
5. Simmer on low once it has come to a boil for 20 minutes.
6. Serve hot or allow to cool down and freeze batches in airtight containers in the freezer.)

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