Delicious, creamy and minty this dish is the ultimate comfort food. This soup is nutritionally complete and particularly rich in protein and vitamin C.
prep time
cook time
total time
Ingredients
- 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
Garnish
- "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
Instructions
- Heat the oil in a large stock pot.
- Slice zucchini and leeks, then add to the pot.
- Add the soya beans or green peas.
- Add 1 tsp. chili flakes, cumin salt and pepper and fry until cooked through.
- Add water and stock cube to cover vegetables and bring to a boil.
- Simmer for 20 minutes or until the vegetables are tender but not overcooked.
- In the meantime, grease a pan with some oil and lightly grill in the tofu cut in slices. Grill on both sides each slice.
- Go back to the soup: add the coconut milk and subs-consequently the spinach.
- Adjust seasonings if needed.
- Carefully add the soup to a food processor, together with a bunch of mint and blend until smooth.
- Garnish with a sprinkle of chopped mint, chili flakes, some lime juice, a drizzle of olive oil and some slices of tofu.