Roasted Squash and Tofu Soup
This rich butternut squash soup has an oriental twist with the addition of tofu. It's vegan and vegetarian, and also egg free, dairy free and gluten free making it an all round crowd pleaser.
- 45 min
- Moderate
- 8 Portions
Ingredients
Squash 500 g
Carrot 60 g
Onion 150 g
Olive Oil 11 g
Garlic 6 g
Ginger 3 g
Cumin 1 g
Tofu 250 g
Vegetable Stock Cube 10 g
Water for Stock 1 L
Sea Salt 1 g
Black Pepper 1 g
Parsley 2 g
Instructions
1. Preheat oven to 200 degrees C.
2. Cut the squash into cubes. Then dry roast for approximately 20 minutes. Meanwhile, chop the carrot and onion.
3. In a large pan, add olive oil and gently fry the garlic, ginger and cumin along with the tofu pieces for 2-3 minutes. Add the vegetables and continue to stir-fry for a further 2-3 minutes.
4. Finally, add the roasted squash and stock and simmer for 15-20 minutes.
5. Season with sea salt and black pepper and serve with freshly chopped parsley.
