soup · Tofu · vegan

Sweet ‘n’ Green Tofu Soup

Super soupy food

154 kcal   happyfacenobackground happyfacenobackground happyfacenobackground happyfacenobackground  VE


Flavours: ½ vegetable stock cube, 1 tbsp tomato puree, 1-2 garlic cloves, 1 tsp ground coriander, pepper

Bulk: 400g sweet potato, 200g firm tofu, 1 medium white onion, 1 green chilli, 300g spinach

Jazzy: top with sliced pumpkin seeds or toasted sesame seeds

Great with: a crusty-seedy-brown bread roll

Lets cook: Cut the sweet potato into rough cubes and boil for 12 minutes. Meanwhile, roughly slice and dice the onion, crush the garlic, slice the green chilli and cut the tofu into small cubes. When the potato is soft, drain and return to a large pan. Add 700ml boiling water, the onion, garlic, chilli, tomato puree, stock cube, ground coriander and some pepper. Bring to a simmer and cook for 7 minutes. Then add the spinach and cook for a further 3 minutes. Take off the heat and blend with a hand blender. Return to the heat and add the tofu. Cook for another 5 minutes until and then scoop into bowls  cutefacenobackground


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