Curried Vegetable And Tofu Soup Recipe
Ingredients
| 1 tablespoon polyunsaturated oil | ||
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| 1/2 small cauliflower, cut into small florets | ||
| Carrot | 1 , diced | |
| Potato | 1 Large, diced | |
| Zucchini | 1 , sliced | |
| Vegetable stock | 4 Cup (16 tbs) | |
| Tofu | 250 Gram, cut into cubes | |
| Corn kernels | 320 Gram, canned | |
| black pepper | 1 | |
| Dill | 3 Tablespoon, chopped | |
Directions
1.Heat oil in a large saucepan and cook onion, garlic, cumin, coriander, turmeric and chilli powder for 4-5 minutes.
Stir in cauliflower, carrot, potato, zucchini and stock.
Bring to the boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
2.Using a slotted spoon remove 1 cup of cooked vegetables and puree in a food processor or blender.
3.Stir puree, tofu and corn into soup and heat gently for a further 4-5 minutes.
Season to taste with pepper.
Sprinkle with dill to serve.
Stir in cauliflower, carrot, potato, zucchini and stock.
Bring to the boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
2.Using a slotted spoon remove 1 cup of cooked vegetables and puree in a food processor or blender.
3.Stir puree, tofu and corn into soup and heat gently for a further 4-5 minutes.
Season to taste with pepper.
Sprinkle with dill to serve.
Chef
