Vegetable and marinated fried tofu soup

Name: Vegetable and marinated fried tofu soup
Yield: Serves 4
Ingredients: sea salt and ground black pepper; sea salt and ground black pepper; 400 g/14 oz can chopped tomatoes; 300 g/11 oz marinated deep-fried tofu pieces; 20 g/¾ oz bunch fat leaf parsley or basil, chopped; 20 g/¾ oz bunch fat leaf parsley or basil, chopped; 450 g/1 lb carrots, finely diced; 200 g/7 oz green beans, finely sliced; 5 ml/1 tsp dried Mediterranean herbs; 1.2 litres/2 pints/5 cups vegetable stock; 2 celery sticks, finely diced; 2 leeks, finely chopped; 2 courgette (zucchini), finely diced; 2 garlic cloves, finely chopped; 15 ml/1 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This satisfying and appealing soup is a meal in itself and can be adapted to use whatever vegetables are available. It is especially tasty if made with fresh seasonal produce, the marinated deep-fried tofu adding extra richness.

Ingredients

15 ml/1 tbsp olive oil
2 leeks, finely chopped
2

Vegan
Soup
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a large pan then sauté the leeks, celery and garlic for 7–8 minutes, or until softened and beginning to turn golden .
Add the other vegetables and dried herbs. Stir to mix well, then pour over the veg