LEEK AND PEA SOUP WITH CRISPY TOFU
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
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