Even more soup! This time, a Ginger Flavoured Tofu-Vegetable Soup.
Ingredients:
½ kg of potatoes
1-2 cloves of garlic
1 bell pepper
1 piece of ginger (1-2 cm)
½ of a chili pepper
Cooking oil
1 tblsp of tomato purée (optional)
6-7 dl of water
1 tsp of mixed dried herbs
1 tsp of salt
1 tsp of curry powder
½ tsp of cumin
1 pack of tofu (about 300 g)
1-2 tsp of soy sauce
1 can of coconut milk (about 1,5 dl) + some water
some fresh parsley
2-3 tblsp of lemon juice
Steps:
Peel and cut the potatoes. Chop the garlic. Wash and chop the bell pepper. Peel and shred the ginger. Chop the a chili.
Heat up a pot and oil. Add the potatoes, garlic, bell pepper, ginger, and chili. Cook in the oil for a few minutes while mixing. Add the tomato purée and keep cooking for a little longer.
Add the water, herbs, salt, curry powder, and cumin.
Heat it up and slet it boil for 12-15 minutes, or until the potatoes are ready.
Squish the tofu in paper towels to dry it and cut it into cubes.
Heat up a frying pan with oil. Add the tofu and fry it for 3-5 minutes whil eturning it around. Flavour it with soy sauce.
Add the coconut milk into the soup with the tofu. Wash the can with water and add that as wel. Heat it up and let it simmer for a few minutes.
Chop the parsley.
Finish the soup with lemon juice and parsley.
