Cherry tomato soup with tofu and avocado pesto (Meatless Monday)
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This distinctive, full-flavoured soup contains a wonderful array of vitamin-rich vegetables, and a high percentage of protein due to the pine nuts, tofu and avocado. Served with crispy toast and goats cheese or tofu cheese, it is simply a perfect light meal for winter. See photo for a beautiful serving suggestion.
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- Difficulty level: easy
- Prep method: cooking
- Recipe type: soup
- Prep time: one hour
Ingredients
Ingredients (6 dishes)
4 tablespoons olive oil
1 large onion, chopped
2 leeks, cut into cubes
4 carrots, cut into cubes
4 garlic cloves, chopped
2 sweet potatoes, peeled and cut into cubes
2 kilograms cherry tomatoes, crushed (manually or in a food processor)
2 tablespoons tomato puree
2 tablespoons brown sugar
3 cups water
Salt and pepper
1 teaspoon dried oregano
For pesto
2 bunches fresh oregano leaves
2 garlic cloves
Olive oil
2 tablespoons pine nuts
100 grams tofu
1 large avocado (preferably the Ettinger variety)
Salt and pepper
Instructions
1. In a large pot heat up olive oil and add the onion and leeks and fry for a few minutes.
2. Add sweet potatoes, tomatoes, tomato puree, sugar, salt, pepper and oregano and simmer for 5 minutes while stirring.
3. Add water and bring to a boil. Reduce heat, cover and simmer for 25 minutes.
4. While the above is cooking, prepare the pesto: in a food processor, crush the oregano leaves, pine nuts and garlic using the short pulse option of the machine. Add the tofu and the avocado and crush with the short pulse option again. Add olive oil while the machine is pulsing until you get a smooth and thick pesto. Season with salt and pepper and continue mixing. Remove to a bowl.
5. When the soup is ready, blend with a food processor or a manual food blender and put back into the pot. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Leave in the pot for 10 minutes before serving.
6. To serve: pour into individual bowls and inject circles of pesto onto the soup with a cooking syringe. Alternatively, you can serve the pesto alongside the soup, or simply place 2 tablespoons of pesto in the soup. Serve with crispy toast topped with goats’ cheese or tofu cheese.
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