Moroccan-style Soup with Smoked Tofu Croutons

MAKES 4 SERVINGS

2 tsp olive oil 1 onion, chopped

1 carrot, thinly sliced

2 cloves garlic, minced

1 tbsp tomato paste

1 tsp ground cumin

½ tsp turmeric

½ tsp ground coriander

¼ tsp cinnamon

1 796 ml can whole tomatoes

2 cups sodium-reduced vegetable broth

1 540 ml can chickpeas, rinsed and drained

2 cups shredded kale leaves salt and pepper

2 tbsp lemon juice

Smoked Tofu Croutons (recipe, this page) chopped fresh cilantro

In large saucepan, heat oil over medium heat; cook onion and carrot, stirring occasionally, until onion is softened, about 5 minutes. Add garlic, tomato paste, cumin, turmeric, coriander and cinnamon; cook, stirring, for 1 minute. Add tomatoes, breaking up with wooden spoon.

Pour in broth; bring to boil. Reduce heat; simmer until carrot is tender, about 10 minutes; stir in chickpeas and kale. Season with salt and pepper. Cook, stirring occasionally, until kale is wilted, about 3 minutes.

Divide hot soup among bowls. Drizzle with lemon juice; top with Smoked Tofu Croutons; sprinkle with cilantro.

PER SERVING (WITH TOFU CROUTONS) about 350 cal, 10 g pro, 14 g total fat (1 g sat. fat), 45 g carb (10 g dietary fibre, 16 g sugar), 0 mg chol, 900 mg sodium, 7 mg iron.

Smoked Tofu Croutons Preheat oven to 400°F. Line baking sheet with parchment paper. Drain 1 pkg (210 g) smoked tofu; pat dry with paper towel and cut into ½-inch cubes. In bowl, combine tofu, 1 tbsp olive oil and 1 tsp paprika. Season with salt and pepper. Transfer to prepared baking sheet; bake, stirring halfway through, until tofu is golden, about 15 minutes.