Creamy celeriac soup with balsamic tofu croutons
300g peeled celeriac, chopped
300g courgettes, sliced
2 tbsp thyme leaves
2 tsp chopped rosemary
1 litre salt-reduced
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.