for 4 portions

Soup

1 tbsp	coconut oil
1	onion, finely chopped
2	garlic cloves, finely chopped
600 g	frozen peas, slightly defrosted
1 litre	vegetable bouillon
4 dl	coconut milk
10	peppermint leaves
	salt and pepper to taste

Topping

2 tbsp	toasted sesame oil
200 g	smoked tofu, grated with a rösti grater
1 tbsp	sesame seeds

How it's done

Soup

Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins. Add the peas and cook briefly. Pour in the stock and coconut milk, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. Add the peppermint leaves, blend the soup, season.

Topping

Heat the oil in a non-stick frying pan. Stir fry the tofu and sesame seeds for approx. 3 mins. Plate up the soup, top with a small amount of tofu, serve the rest on the side.

Show complete recipe