Basil Tomato Bisque with gremolata, croutons, and vegan feta

Type:

Categories:

Soups, Vegan

Serves:

6 starter portions

About the Recipe:

Comforting, nourishing, and filled with vitamins B, K, A, and C plus the antioxidant lycopene which helps protect against heart disease and various cancers. Its also really tasty with the gremolata that adds a nice texture and added protein.

Ingredients

Soup:

1 can Italian tomatoes

1 small jar of passata

1 tbsp of tomato paste

1 shallot, finely diced

4 cloves of garlic, shredded

2 tbsp rapeseed oil for sauteing

2 tbsp dried oregano

1 cup of vegetable broth

1 cup oat cream

1 bunch of basil

juice of 1 lemon

½ cup extra virgin olive oil

2 tbsp high quality balsamic vinegar

1 tsp honey or fruit syrup

½ cup of vegan feta

salt and pepper to taste

Roasted sourdough croutons:

*if vegan, can use roasted chickpeas or GF loaf

1 =-day old loaf of whole grain sourdough, crusts removed

3 tbs rapeseed oil to cover

3 tbsp oregano

1 tbsp onion powder

1 tbsp garlic powder

Salt to taste

Method:

Preheat oven 200 C. Prepare a roasting tin. Slice your bread into 1 inch cubes. Massage the ingredients all over the bread bits very well. Roast in the oven for about 25 to 30 minutes total, check often, rotating the croutons around the pan very ten minutes or so to make sure they all go crispy. They are ready when they are nice and crunchy. Set aside.

Tofu Gremolata:

150g smoked firm tofu, cubed

1 tbsp onion powder

1 tbsp garlic powder

½ cup rice crumbs

Salt to taste

1 tsp paprika

1 tsp oregano

1 tsp corn flour

Rapeseed oil

1 cup Hemp hearts

½ cup Pumpkin seeds

½ cup sunflower seeds

½ cup sesame seeds

1 tbsp olive oil

Zest from two lemons

Method:

Heat the oven to 200 C. Prepare a baking sheet and place your tofu in a large bowl. Add the oil, garlic and onion powder, paprika, oregano, and salt. Mix well. Add a touch more oil to coat, then add the rice crumbs and hemp hearts. Place on the baking sheet and roast for about ten minutes, then toss and add all the seeds. Roast another 5 minutes or so, until crispy and pumpkins seeds toasted. Finish with olive oil and lemon zest.

Soup Method:

Sauté your shallots on very low heat for about five to ten minutes or until soft but not brown. Add the garlic and sauté another three or four minutes. Add the tomato paste and oregano and cook out for another minute. Add the tomatoes and passata and mix well. Place all the ingredients, plus the remaining (except the feta), into a blender. Blend until smooth. To serve, drizzle with olive oil, croutons or gremolata, and one tbsp of vegan feta.