- 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
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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.
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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.
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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.
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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.
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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!
