Delicious, creamy and minty this dish is the ultimate comfort food. This soup is nutritionally complete and particularly rich in protein and vitamin C. 


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cook time


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  • 6 large courgettes
  •  2 Tbsp. vegetable oil (ideally coconut oil)
  •  2 leeks
  •  1 cup soya beans or green peas
  •  A handful of spinach
  •  1 vegetable stock cube
  •  1 cup coconut milk
  •  1 tsp. Himalayan salt
  •  1/2 tsp. cumin
  •  1 tsp. chili flakes
  •  Freshly ground black Pepper, to taste
  •  Bunch of mint, chopped


  •  "Feto" organic fermented tofu (red pepper version from Taifun)
  •  More chopped mint
  •  Juice of one lemon
  •  1 tsp. chili flakes
  •  A drizzle of olive oil
  1.  Heat the oil in a large stock pot.
  2.  Slice zucchini and leeks, then add to the pot.
  3.  Add the soya beans or green peas.
  4.  Add 1 tsp. chili flakes, cumin salt and pepper and fry until cooked through.
  5.  Add water and stock cube to cover vegetables and bring to a boil.
  6.  Simmer for 20 minutes or until the vegetables are tender but not overcooked.
  7.  In the meantime, grease a pan with some oil and lightly grill in the tofu cut in slices. Grill on both sides each slice.
  8.  Go back to the soup: add the coconut milk and subs-consequently the spinach.
  9.  Adjust seasonings if needed.
  10.  Carefully add the soup to a food processor, together with a bunch of mint and blend until smooth.
  11.  Garnish with a sprinkle of chopped mint, chili flakes, some lime juice, a drizzle of olive oil and some slices of tofu.