Plant KitchenSoups & broths
Soups & broths
Tofu and Vegetable Soup, Fermented Garlic
Serves 4 to 6
Ingredients
- 4 tablespoonsextra virgin olive oil
- 6vine-ripened tomatoes, peeled, seeded, and diced
- 1zucchini, diced
- ½ cuppeeled edamame beans, blanched
- ¼ cuppeeled and diced carrots
- ¼ cuppeeled and diced pumpkin
- ½ cupdiced portobello mushrooms
- 1white onion, chopped
- 4garlic cloves, chopped
- 6 cupsWhite Vegetable Stock (page 74)
- 8 ouncesfirm tofu (smoked, if available)
- 2 tablespoonsmiso paste
- ¼ cupbasil leaves, torn
- 2 tablespoonschopped fresh thyme
- 3bay leaves
- 4fermented black garlic cloves
- Sea salt and cracked black pepper
- 2 tablespoonspine nuts, toasted (see page 77)
- 2 tablespoonsfresh basil leaves
- 2 tablespoonsfresh parsley
- 5black (fermented) garlic cloves
- 2 tablespoonsextra virgin olive oil
- Grated zest of 1 lemon
Method
- Make the soup: Warm the olive oil in a saucepan over medium heat. Add the tomatoes, zucchini, edamame, carrots, pumpkin, mushrooms, onion, and garlic cloves and cook until fragrant and the onion and garlic are transparent. Add the stock and cook until the vegetables are tender, about 10 minutes.
- Stir in the tofu, miso, herbs, and black garlic, and season to taste with salt and pepper.
- Make the gremolata: Chop the pine nuts, basil, parsley, and fermented garlic and combine in a small bowl. Add the olive oil and lemon zest and mix well. Alternatively, chop and mix the ingredients in a food processor.
- To serve, ladle the soup into bowls, top with a spoonful of gremolata, and enjoy.