Thai vegetable soup with crispy tofu

High fibre

Ingredients

• 2x tbsp vegetable oil
• 400g butternut pumpkin, peeled, deseeded and coarsely chopped
• 800g Kent pumpkin, coarsely chopped
• 200g brown onion, chopped
• 2x tbsp Thai red curry paste
• 1L vegetable stock
• 400ml coconut milk
• 1x tbsp lime juice
• 2x tsp fish sauce
• - - - - -
• For the tofu:
• 400g extra firm tofu
• 3x tbsp vegetable oil
• 1x tbsp gluten free all-purpose flour
• ½ tsp black pepper
• ½ tsp salt
• - - - - -
• To serve:
• 80ml coconut cream

Method

Place the pumpkin on a baking sheet.

Brush with 2x tbsp of the vegetable oil and season.

Roast until tender – approximately 45 minutes.

Meanwhile, drain the tofu and pat it dry with a paper towel.

Slice the tofu into bite-sized cubes. In a bowl, mix the flour, salt and pepper.

Add the tofu and gently mix until the tofu is evenly coated.

Heat 1x tbsp of the oil in a large pot over a medium heat.

Add the onions and cook for approximately 7 minutes until brown, stirring frequently.

Add the curry paste, roasted vegetables, coconut milk and broth. Stir well.

Blend the vegetable mixture until smooth. Stir in the lime juice and fish sauce.

Season to taste.

Heat the vegetable oil in a large pan over a medium heat.

Add the tofu and cook each side for approximately 3 minutes until crispy and golden brown.

Remove from the heat.

Serve the soup in bowls, sprinkle over the tofu and drizzle with coconut cream.

Nutrition

Type	Quantity
Fiber	7g

Low fibre

Ingredients

• 2x tbsp vegetable oil
• 400g butternut pumpkin, peeled, deseeded and coarsely chopped
• 800g button squash, coarsely chopped
• 2x tbsp onion powder
• 2x tbsp Thai red curry paste
• 1L vegetable stock
• 400ml coconut milk
• 1x tbsp lime juice
• 2x tsp fish sauce
• - - - - -
• For the tofu:
• 400g extra firm tofu
• 3x tbsp vegetable oil
• 1x tbsp gluten free all-purpose flour
• ½ tsp black pepper
• ½ tsp salt
• - - - - -
• To serve:
• 80ml coconut cream

Method

Place the pumpkin and squash on a baking sheet.

Brush with 2x tbsp of the vegetable oil and season.

Roast until tender – approximately 45 minutes.

Meanwhile, drain the tofu and pat it dry with a paper towel.

Slice the tofu into bite-sized cubes.

In a bowl, mix the flour, salt and pepper. Add the tofu and gently mix until the tofu is evenly coated.

Heat 1x tbsp of the oil in a large pot over a medium heat.

Add the onions and cook for approximately 7 minutes until brown, stirring frequently.

Add the curry paste, roasted vegetables, coconut milk and broth. Stir well.

Blend the vegetable mixture until smooth.

Stir in the lime juice and fish sauce.

Season to taste.

Heat the vegetable oil in a large pan over a medium heat.

Add the tofu and cook each side for approximately 3 minutes until crispy and golden brown.

Remove from the heat.

Serve the soup in bowls, sprinkle over the tofu and drizzle with coconut cream.

Nutrition

Type	Quantity
Fiber	4g