So this was the last recipe I made before I went completely down for the count with this toothache. Blargh!
On one hand, this was the perfect meal to eat up in chilly Vermont: healthy, warm, hearty. On the other I could. not. chew. But, yesterday I got a root canal (yay?) and supposedly I will be back to normal in no time. Now you may notice that my next few recipes might be a bit “mushier”… but hey, I’ve gotta eat what I make! But my pictures will be much, much prettier. (It’s hard to focus on taking a pretty picture when you have a sledge hammer attacking your head and all you want to do is lay down in a ball.) But for now, let’s talk soup!
This soup! Although I had trouble chewing it this time, I left some in frozen in Vermont for a quick dinner when we get up there one night, so I at least know I’ll get to enjoy it at some point! And my favorite thing about soups is that they always taste better a day later. I remember the first time I learned that was watching Top Chef, while they were cooking dinner in a Target. If they made this soup on Top Chef, they’d probably would have blanched the green beans to keep them perfectly green but um, in the real world, who has time for that?! Seriously.
But this soup was bright and refreshing with a kick, and ready in 20 minutes. And that is something I actually have time for!
- 1 container extra firm Tofu, cubed
- 1 knob Coconut Oil
- 64 oz Vegetable Broth
- 1 tablespoon Ginger
- 1/4 tablespoon Black Pepper
- 1/4 teaspoon salt
- 3 tablespoons Lemongrass
- 2-3 cloves of Garlic (roasted if possible), finely chopped
- 2 cups Snow Peas
- 2 cups Mushrooms (any kind)
- 1/2 cup Cherry Tomatos, halved
- Preheat oven to 350°
- Grease a baking sheet with Coconut Oil and add cubed Tofu. Sprinkle with salt, pepper and 1/2 tablespoon Ginger.
- Bake for 20 minutes until firm.
- In a large pot, cook vegetable broth, garlic, lemongrass and ginger on high heat for 20 minutes, covered.
- Add snow peas, mushrooms, tomatoes and tofu and cook for 10 more minutes on medium heat. Serve warm.