LEEK AND PEA SOUP WITH CRISPY TOFU

Dish - - EASY EVERYDAY -

The crisp tofu and toasted seeds add a won­der­ful crunch to this de­li­cious, silky soup, which is burst­ing with healthy greens.

2 ta­ble­spoons co­conut oil

1 large leek, white and pale green top thinly sliced

2 cloves gar­lic, crushed

1 ta­ble­spoon grated fresh gin­ger

1 tea­spoon ground turmeric 1 tea­spoon sea salt 400ml can co­conut milk 3 cups veg­etable stock 3 cups frozen peas

2 big hand­fuls spinach, roughly chopped

hand­ful co­rian­der juice 1 lemon sea salt TO SERVE Crispy Tofu (see recipe be­low)

toasted pump­kin and sesame seeds

co­conut yo­ghurt or thick co­conut cream

fresh co­rian­der

Heat the co­conut oil in a large saucepan and cook the leek, gar­lic, gin­ger, turmeric and salt un­til soft.

Add the co­conut milk, stock and peas and bring to the boil then sim­mer for 8 min­utes.

Take off the heat and add the spinach and co­rian­der, turn­ing to wilt.

Blitz the soup with a stick blender un­til smooth. Stir in the lemon juice and sea­son with sea salt if needed.

TO SERVE: La­dle the soup into bowls and top each bowl with 3 slices of tofu, toasted seeds, co­conut yo­ghurt or cream and the co­rian­der. SERVES 4

dish.co.nz

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