Thursday, 4 June 2015
Corn & Tofu Soup
About a week and a half ago we flew home from holidaying in The Maldives, which looked like this:
Back home now and it's officially "unseasonably cold". Sad face. There is only one upside - for the last week or so we have been having soup for dinner most nights. It's perfect on four fronts - warming, easy, cheap and healthy! We overindulged a lot while travelling (of course) and although I have absolutely no regrets, it doesn't hurt to have a healthy couple of weeks now that we're back.
I made this delicious Corn & Tofu Soup when we had people over for dinner the other night and it was incredibly popular, including some people saying they 'don't usually like soup' (causing me to question why I'm friends with such people) but loved this one. A few asked for the recipe, so I've made sure I blogged it nice and quick.
It only takes about 15 minutes to make, which it another point in it's favour. You could also opt to puree it at the end, if you like creamy soups, but then you'll loose the nice texture of the pieces of tofu.
Corn & Tofu Soup
1 onion, diced
1 tbsp margarine
2 cloves garlic, crushed
2-3cm fresh ginger, peeled and grated
1 tomato, finely diced
200g hard tofu, cut into small cubes
500g corn kernels (use fresh, frozen or canned)
1 x 400g can of creamed corn
1 litre vegetable stock
Salt and pepper, to taste
1. Heat the margarine in a large soup pot and saute the onion until translucent. Add the garlic and grated fresh ginger and give it about another minute.
2. Add the tomato and the tofu and cook for a further 1-2 minutes. Then add the corn, creamed corn and vegetable stock and bring to a simmer. Simmer for about 10 minutes, and then season to taste with salt and pepper. Serve hot.
Serves 4. If you're big soup lovers, make a double batch and eat it for lunch as well!