Vegetable and marinated fried tofu soup from The Tofu Cookbook by Becky Johnson
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-fr...
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Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Pot
- Wooden spoon
Ingredients
- sea salt
- 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
- 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
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