Vegetable Soup with Sriracha Lemongrass and Tofu

Ingredients

• 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 ½-inch cubes firm tofu
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro

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