Miso soup

Heat the coconut oil in a large casserole dish, over medium heat. Fry the garlic, ginger, and chilli for 2-3mins, or until softened.

Add the cabbage and cook for 3mins.

Add the courgette and cook for another 2mins.

Pour in the vegetable stock, and add the miso paste and soy sauce.

Add the tofu and a pinch of salt, stir gently. Reduce the heat and simmer with a lid on for 10mins.

Serve with fresh spring onion on top.