Minty Courgette and Tofu Soup

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.