Do you also have one or two courgette plants in your garden? Or are you regularly supplied with them by mum or the neighbours? Or do you simply go very consciously with the season and buy mainly regional, seasonal vegetables?
Then you'll definitely have a courgette dish or two on the menu these days!
Oh wow! Another new monster courgette on the plant! Let's make soup 🙂
The toppings add even more variety
And to make this soup even more exciting, a crispy topping definitely makes sense. Today I opted for some cross-fried smoked tofu cubes and I have to say, they harmonise perfectly with the soup!
Preparation time: approx. 40 min
Ingredients for 6 portions
For the soup
- 700 g courgettes, washed and diced
- 1 floury potato, washed and diced
- 1 onion, peeled and diced
- 2 cloves of garlic, peeled and diced
- some frying oil
- 1 tsp salt
- 2 tsp curry
- 3 tbsp spicy vegetable stock paste (see here for a great recipe)
For the insert
- 200 g smoked tofu, cut into small cubes
- 2-3 tbsp soy sauce (e.g. tamari)
- some chives, finely chopped
Preparation
Heat the frying oil in a pan and slowly fry the onion cubes together with the salt for 4 - 5 minutes until the onion cubes soften. Then add the garlic and curry powder and cook for approx. 1 minute.
Add the courgette, potato, 1 litre of water and the vegetable stock paste. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the vegetables are soft.
Meanwhile, sear the smoked tofu in a pan so that it is nicely browned on all sides. Deglaze with the soya sauce and set aside.
Puree the cooked soup with a hand blender and season if necessary. Pour into bowls and serve sprinkled with the smoked tofu and chives.
Enjoy the flavour!
Your Katinka