Green goddess Soup with tofu gremolata, seeds, vegan feta of cubed baked tofu

Type:

Categories:

Soups, Vegan

Serves:

Serves 8

About the Recipe:

Inspired by the 70s salad dressing, this soup is always what i make when I know I haven’t been eating enough greens. But it makes a lot and is a great freeze, so actually works well for batch cooking. You can use any green veg in this, you just need to keep the courgettes in to bind it. Also all soft herbs work well. The fancy garnishes are necessary, but give it protein, style, and texture. Also- soooo easy to make.

Ingredients:

2 shallots, quartered

6 cloves garlic

250g green beans

1 courgette

400g frozen spinach

300g frozen peas

1 small quartered peeled potato

3 cups of vegetable broth

1 cup of oat milk

½ cup of oat cream

2 tbsp of white balsamic

6 tbsp olive oil

Juice of lemon

1 bunch of mint

1 bunch of basil

1 bunch of dill + 1 bunch to pick off stems for serving

1 tbsp of vegan feta per serving

Salt and pepper to taste

*(any seasonal green veg works here)

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:

Take a large pot and add all the vegetables except the spinach and the soft herbs. Add the vegetable broth and heat to a simmer. Cook until soft. Meanwhile soften the frozen spinach under hot water and squeeze out access. Add to the soup with the soft herbs. Once wilted, add to the blender with remaining ingredients (except the feta). Mix until creamy. Serve with gremolata, picked dill fronds, and feta.