Creamy cele­riac soup with bal­samic tofu crou­tons

New Zealand Woman’s Weekly - - FOOD EXTRA -

SERVES 4

300g peeled cele­riac, chopped

300g cour­gettes, sliced

2 tbsp thyme leaves

2 tsp chopped rose­mary

1 litre salt-re­duced

veg­etable stock

110g cot­tage cheese

160g av­o­cado, chopped BAL­SAMIC TOFU CROU­TONS

2 tbsp olive oil

400g firm tofu, cut into cubes

2 tbsp bal­samic vine­gar

2 tbsp chopped chives

1 To make the bal­samic tofu crou­tons, heat the olive oil in a large fry­ing pan over high heat. Add the tofu and cook, stir­ring, for 5 min­utes or un­til crisp and golden. Add the bal­samic and im­me­di­ately shake the pan to coat the tofu (the vine­gar will bub­ble and re­duce very quickly).

2 Re­move the pan from the heat. Stir through the chives and sea­son to taste with freshly ground black pep­per. Set aside un­til re­quired.

3 Place the cele­riac, cour­gettes, thyme, rose­mary and stock in a large saucepan over medium-high heat. Cook, par­tially cov­ered, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til the veg­eta­bles are ten­der. 4 Re­move the pan from the heat and leave to stand for 10 min­utes. Stir in the cot­tage cheese and av­o­cado, then sea­son to taste with freshly ground black pep­per. Us­ing a stick blen­der, process the mix­ture to­gether un­til very smooth. Di­vide the soup among serv­ing bowls and top with the bal­samic tofu crou­tons.

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