Zucchini Basil Soup with White Tofu

12g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 3 tbsp canola oil
• 125 g shallot (or white onion)
• 15 g garlic
• 1/4 tsp chili flakes (or chili pepper)
• 1 kg zucchini
• 700 g vegetable broth
• 1 1/2 tsp salt
• 1 pinch black pepper
• 20 g basil (leaves)
• 200 g firm tofu
• 20 g lemon juice
• 1 tbsp olive oil

Contains: celery, soy

How to make it

1. Heat the rapeseed oil in a pot over medium heat.
2. Once the oil shimmers, add the chopped shallot and sauté for about 10 minutes until golden. Keep the heat at medium so you don't burn the onion, but rather let it caramelize slowly.
3. When golden, add the garlic and chili, sautéing and stirring for about a minute until everything becomes fragrant.
4. Add the diced zucchini and vegetable broth.
5. Bring the broth to a boil and cook the zucchini until tender, about 5-10 minutes.
6. Pour everything from the pot into a blender, add the basil and tofu on top, and blend until smooth for about 3 minutes. Give it time to get completely creamy.
7. After blending, taste the soup and add salt according to the saltiness of the broth. Add black pepper, lemon juice, and olive oil, then blend briefly again so all the flavors combine.
8. You can serve the soup straight from the blender or return it to the pot and heat briefly.
9. Serve the zucchini basil soup with fresh bread, basil, and a drizzle of olive oil.

Nutrition