CHILLED BEETROOT SOUP WITH TOASTY TOFU CRUMBLE

This yogi goes back to the wok for more vegan delights.

I’m settling myself nicely in Phuket Thailand now and kickstarting a completely Vegan 2018.

Enjoy the creations.

INGREDIENTS:
for 1 hungry serving

1/2 diced small red onion
3 crushed garlic cloves
Corn kernal shaved from 1/2 sweet corn
1 portion Asian green like ‘gai lan’ or kale – sliced into bite size pieces
I block/portion firm tofu
2 large beetroot (ideally pre roasted whole)
Dash coconut milk
Salt
Black pepper
Cayenne chilli powder
Sesame oil

DIRECTIONS
1) Scrub and roast 2 whole beetroot at 250 degreesC for 60-90 minutes until completely soft. (I did this the day before and refrigerated to save time on the day)
2) Peel pre-roasted beetroot, roughly chop and throw into blender.
3) Add small dash of coconut milk and dash of water and blend. Taste for creaminess and consistency and add more coconut milk and water according to your taste. Mine was more of a dense puree as oppose to a watery soup. Season with salt, black pepper and chilli powder according to your taste.
4) Transfer to a large soup bowl and chill in fridge/freezer if you want a chillier soup.
5) Heat olive oil and saute onion and garlic for 5 min, add sweet corn kernels and chopped Asian greens, cook until heated through.
6) Crumble tofu with fork and add to pan.
7) Season with salt, black pepper, cayenne chilli powder to taste. Stir fry until cooked through.
8) Remove soup from fridge/freezer. Load tofu crumble on top.
9) Drizzle with sesame oil and season to taste.

Enjoy the goodness of wholesome homemade soup.
❤🙏💛 xXx

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