Vegan Broccoli Coconut Soup with Crispy Tofu Topping

A delicious combination of exotic coconut milk and tasty broccoli. Let your taste buds dance!

The cold season is soup season! What could be better than a plate of warming soup, while outside the wind blows the leaves through the area or the rain pattering against the Window? Or when the first snow has fallen and you can admire the white glory from inside the warm cosy room? And with this clever recipe you can bring a piece of the Caribbean into your kitchen despite the cold blues. The coconut milk not only ensures a super creamy consistency, but also provides that extra bit of flavor. Since such cream soups remind you of the last white tooth surgery or the Sunday dinner at grandma's house without ivories, the crispy tofu as an ingredient ensures that your teeth also have something to do. Chili also heats you up properly. So slip into your cuddly socks and enjoy a plate of well-being!

For 4 servings you will need:

For the soup:

• 1 onion

• 2 cloves of garlic

• 1 tsp. coconut oil

• 1 kg broccoli (frozen)

• 1 large potato or 3 small ones

• 3 tbsp. soy sauce

• 800ml water

• 200ml coconut milk

• 1-2 tbsp. light balsamic vinegar

• ginger, salt,pepper, chili, yeast flakes

• Optional: soy cream, coconut chips

For the crispy smoked tofu:

• 1 pack of smoked tofu

• 1 tsp coconut oil

• 1 tbsp soy sauce

Preparation:

1. Peel the onion and garlic and cut both into fine cubes.

2. Peel the potato and cut it into rough cubes.

3. Heat 1 tsp. of coconut oil and fry the onion and garlic until they are translucent.

4. Add the broccoli and potatoes and fry them briefly.

5. Deglaze everything with 3 tablespoons of soy sauce and then pour in the water and about half of the coconut milk. Season the broth with salt, pepper, ginger and chili flakes and let everything simmer with the lid closed until the potatoes and broccoli are soft.

6. In the meantime, squeeze the smoked tofu between two layers of kitchen paper and cut it into small cubes.

7. Heat 1 tablespoon of coconut oil in a frying pan and fry the tofu until crispy.

8. Then deglaze it with 1 tablespoon of soy sauce and set it aside.

9. Once the potatoes and broccoli are soft, you can puree the soup.

10. Add the remaining coconut milk and taste the soup again with soy sauce, ginger, salt, pepper, yeast flakes, chili and light balsamic vinegar.

11. Fill the soup into a deep plate or bowl, put some of the smoked tofu in the middle and garnish with chili flakes, soy cream and coconut chips.

Enjoy!