Preparation: 5 minutes Cooking: 10 minutes Serves: 2
1 tbsp (15ml) Olive oil
2 tbsp (20ml) finely chopped onion
2 tsp (10ml) finely chopped celery
1 tsp (5ml) finely chopped garlic
2 cups (500ml) frozen peas (thawed in boiling water
2 tbsp (30ml) ground parmesan cheese (V) ( optional)
Salt & pepper to season
1 cup warm water or vegetable stock
A squeeze of lemon juice
½ – 1 tsp (2.5ml – 5ml) chilli flakes
Some peas to garnish
150 – 200g firm tofu, sliced into thick strips
1 tbsp (15ml) mild curry powder
Handful of snap peas blanched in boiling water
Let’s cook ?
Heat the oil in a pot on medium heat. Toss in the onions and celery – fry until soft and translucent.
Add the garlic – fry for a few seconds.
Toss in the peas – give it a good stir and turn of the heat. Allow the peas to cool down.
Once cold enough, add to a blender and puree until smooth adding 1 cup of warm water or vegetable stock and a squeeze of lemon juice.
Season with parmesan cheese, salt and pepper
In a separate pan, heat some oil on medium heat. Fry the tofu on all sides for 10 minutes until crispy. Lower the heat and toss in the chilli powder and season with salt – give it a good mix. Let the tofu soak up the flavour of the masala before serving.
To serve: pour the pea soup in small bowls, for some heat, sprinkle with chilli flakes and for an extra garnish throw in some whole peas. Serve along with masala’d tofu as dippers…Yum!