I haven’t become vegan by any means, but the last few weeks I’ve been making a hearty effort to eat healthier (and workout more!) This recipe was passed on to me by a friend and it was so delicious! It’s a perfect warm and filling treat for the upcoming winter days. It features pumpkin, sweet potato and even tofu. Now before you go “ewww tofu” – I’ve learned over the years that it can be quite delicious when cooked/seasoned properly. This is a far cry from the 90’s when my well meaning Grandmother plopped some raw tofu in a salad and tried to tell me that it was a “cheese replacement.”
Ingredients for Soup
- 2 cups butternut squash cubes, loosely packed
- 1 1/2 cups sweet potato: roasted and mashed
- 1 1/2 cups pumpkin puree (homemade or canned – unsweetened)
- 1 Tbsp roasted garlic (freshly chopped or powder could be substituted)
- 1 tsp cinnamon
- a few dashes of nutmeg
- 3/4 tsp chipotle powder (or to taste for heat preferences)
- 1 tsp salt
- 1 1/2 cups soy milk, plain or unsweetened (or substitute another non-dairy milk – almond would work well)
- 1 tsp agave syrup
- 2-3 tsp coconut oil (virgin, organic) OR a splash of coconut milk (optional)
- fine black pepper to taste
- 1 Tbsp apple cider vinegar
Coconut Tofu Cube “Soup Croutons”
- 2 cups tofu cubes, extra firm
- 1 Tbsp organic virgin coconut oil, (use unrefined for more coconut flavor)
- 1/2 tsp chili salt
- black pepper + cayenne to taste
Directions:
- Drain tofu by pressing out water with papertowel (I put it on a plate with a paper towel both on top and on bottom, and I pat and then leave it for a while to soak the water. After tofu has been dried out a bit, cut into cubes.
- Add coconut oil to heated pan. When the oil is hot, add in the tofu, salt, chili spice, pepper and optional cayenne over top.
- Cook about 2 minutes on each side on high heat.
- Place cooked tofu cubes in fridge.
- Blend sweet potatoand pumpkin in blender.
- Add in all the remaining ingredients – except the non-dairy milk, blend at a low setting.
- Slowly pour in the non-dairy milk until the mixture is thinner
- Boil butternut squash. Drain, but keep about 1/4 of the water.
- Add the boiled squash water to your blender – as well as the drained cubes.
- Blend on low a until the mixture is smooth.
- You can serve hot by simmering in a pot on stove.
- Heat a pan on the stove on high heat – no oil. Heat the tofu cubes on this pan until they are browned and warm.
- Serve soup with tofu cubes and spices on top!
YUM
(original recipe here: http://kblog.lunchboxbunch.com/2012/09/golden-trio-chipotle-fall-soup-with.html)
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