Autumn is coming! There is a sudden chill in the air. Summer holidays are over, children are back to school and the weather… well, it’s suddenly taken a tumble here by several degrees! The sun is still out, but it’s much cooler in the mornings (or are we just up earlier?)! It’s not quite time yet for heavy soups, but this light and refreshing broth is so welcome to just add that little bit of heat back into your meals (or is it just me that’s been living on salads and barbecues for the last few months)!
This dish was inspired by a visit to a Japanese restaurant. Seeing ‘unlimited’ on a menu for soup had me intrigued and I definitely got my miso soup filled up more than once! I have never added tiny soft cubes of tofu to a soup before but I loved the idea and hence this recipe was created!
This recipe makes use of all those courgettes you might have an abundance of, with a smattering of red peppers, green peas and yellow corn to add a burst of colour! It’s your rainbow in a bowl and definitely helpful towards your five (or ten) a day! 🙂 The flavours are subtle rather than overpowering and whilst you might turn your nose up at the added tofu, this gives it texture and a healthy dose of protein!
Let’s check out the recipe!
- splash or dash of oil of choice (we used olive oil spray)
- 2 small onions (halved then sliced thinly)
- 4 cloves garlic (sliced thinly)
- 2 medium courgettes (quartered length-ways then sliced thinly)
- 1.5 – 2 litres cold water
- 1 whole dried red chilli
- 1 dried kaffir lime leaf
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried red chilli flakes
- 1/2 teaspoon ground black pepper
- salt to taste
- 1/2 cup frozen peas
- 1/2 cup frozen sweetcorn
- 1 block silken tofu (finely diced)
- 1/2 medium red pepper (thinly sliced)
- 1/2 medium lime juiced
Heat or melt your oil in a large saucepan. Add the onion, cover and leave for 2-3 minutes. Check to see if they are sticking, stir and add a splash of water if needed. Repeat until the onions are lightly browned.
Add the garlic and courgette, stir, cover and leave to cook for 5 minutes. Add a splash of water again if needed to stop them sticking and browning too much.
Pour the water into the pan followed by the whole chilli, lime leaf, nutritional yeast, red chilli flakes, black pepper and salt. Cover and leave on a medium heat for 15 minutes.
Do a taste test of the broth and adjust seasonings. Add peas and sweetcorn and leave for a couple of minutes before adding the tofu. Cover and simmer for 5 minutes.
Add the red pepper when you are almost ready to serve (so it keeps its colour) and cook for 2-3 minutes. Squeeze the juice of the lime into the soup, then serve. Enjoy!
This soup is great for a quick lunch or as part of a main meal maybe with some fresh bread or a side of grains such as this tasty quinoa!
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Have a fab week and let us know what you think of this soup! Will you be trying it?!
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