Green Pea Soup with Silken Tofu and a Poached Egg

October 9, 2017

 

I think the freezer is one of the greatest inventions for the home in modern times. I freeze almost anything. I'll admit I've been sceptical about frozen fruit and veg in the past but I'm a complete convert now. That said, I still don't think broccoli tastes very nice steamed from frozen because I find it goes all mushy. However, frozen broccoli for soup is perfect.

 

Frozen fruit and vegetables are frozen immediately after picking so they are super fresh and the freezing process locks in their nutrients and flavours ready for when you're ready to use them. It also helps to cut down on food wastes as so many of us who buy fresh fruit and veg can leave them to go mouldy and slimy, and end up bin the bin. This is not good. 

 

Soup is a great winter warmer and full of goodness. All the veg in this recipe is frozen., apart from the onion and garlic (which you can actually buy frozen too). But soup can lack protein making it less satiating and can find yourself reaching for another slice of bread and butter. Adding natural proteins such as tofu, nuts, beans and pulses is actually really easy and makes a bowl of soup a much more hearty meal, keeping hunger locked up.

 

In this recipe I've used Silken Tofu. Its a soft kind of tofu that, when blended, gives a lovely creamy texture. This is perfect for soups and perfect for vegans. You can buy silken tofu at good health food shops. or online. They are usually kept in the fridge in a carton. I've also added a parched egg to this recipe, which is of course not vegan but if you do eat eggs, this is a lovely addition to the dish.

 

 

Serves 3

 

INGREDIENTS

1 large onion

2 cloves of garlic

400g frozen brocolli 

400g frozen cauliflower

340g silken tofu

25g Bouillon powder

1.5 pints water

200g frozen peas

1 tbsp apple cider vinegar

3 eggs, poached

Sea salt

Black pepper

 

METHOD

Gently fry the onions for 5 minutes until soft but not brown. Add the garlic for 2 minutes and then add the broccoli, cauliflower, tofu, bouillon and water. Cover with a lid and bring to the boil. Simmer for 15 minutes or until you can easily squash the veg with he back of a spoon. Blitz and return to the pan.

 

Test for seasoning and alter accordingly. Add the peas and simmer for a 3-4 minutes or until the peas are cooked through and serve in three separate bowls.

 

While your peas are cooking bring a medium sized pan of water to the boil. Add the apple side vinegar and crack all three egg in ensuring enough space between each of them. Cover with a lid and turn the heat right down to low. Leave them cooking for 4 minutes. 


Carefully fish out the eggs and lay it on top of each bowl of soup so they floats on top. Season the egg with sea salt and black pepper. And enjoy!

 

 

FLEXI TWEAK
If you're going Vegan, eliminate the egg and top with some white beans such as cannellini or haricot.


If you're vegetarian then stick with the egg  and/or grate some parmesan on top.

 

If you fancy some fish, keep the egg and top with smoked salmon.

 

If you fancy some meat, keep the egg and serve with ham, which goes so well with peas.

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