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

10min

prep time

20min

cook time

30min

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
  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.