Ingredients
-
For the soup base (makes about 8 cups):
-
1 medium onion, chopped
-
1 carrot, peeled and chopped
-
2 stalks celery, chopped
-
1/2 teaspoon sea salt
-
1/4 teaspoon black pepper
-
1 (15 oz) can chickpeas, drained and rinsed
-
2 (15 oz) cans light coconut milk
-
4 cups vegetable broth
-
1 tablespoon miso paste (white, yellow, or red - your choice!)
-
For the topping (makes enough for about 1 cup per serving):
-
1 block extra-firm tofu, cut into small cubes (about 1 inch)
-
1 tablespoon cornstarch
-
1/4 cup water
-
1/4 cup unsweetened apple sauce
-
1/4 teaspoon sea salt
-
1/4 teaspoon ground cumin
-
1/4 teaspoon smoked paprika
Directions
Subtitle: A Delicious, Kid-Friendly, High-Protein, Gluten-Free, Low-Carb, Seasonal, Soy-Free, Spicy, Vegan, Whole Foods Plant-Based Recipe!
Description: This hearty, creamy pumpkin soup gets its richness from a combination of white beans, coconut milk, and miso paste. The addition of crispy tofu cubes and scallion garnish adds texture and flavor. Perfect for cool fall evenings or as a comforting meal anytime!
Ingredients:
For the soup base (makes about 8 cups):
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 (15 oz) can chickpeas, drained and rinsed
2 (15 oz) cans light coconut milk
4 cups vegetable broth
1 tablespoon miso paste (white, yellow, or red – your choice!)
For the topping (makes enough for about 1 cup per serving):
1 block extra-firm tofu, cut into small cubes (about 1 inch)
1 tablespoon cornstarch
1/4 cup water
1/4 cup unsweetened apple sauce
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Instructions:
1. In a large pot over medium heat, combine the onion, carrots, celery, garlic, and sea salt. Cook until softened, about 5 minutes.
2. Add the chickpeas, coconut milk, vegetable broth, and miso paste to the pot. Stir well to combine.
3. Bring the mixture to a simmer and cook for 10-15 minutes.
For the tofu topping:
1. While the soup is simmering, prepare the tofu by placing it in a bowl and tossing with cornstarch, water, apple sauce, and spices.
2. Heat a non-stick pan over medium heat and add the oil. Once hot, add the tofu mixture and cook until golden brown and crispy on all sides. Set aside.
Back to the soup:
4. Add the drained and rinsed white beans to the pot and stir well. Continue to simmer for another 5-10 minutes.
5. Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or regular blender, puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches and pulse until desired consistency is reached.
To serve:
6. Ladle the soup into bowls and top each serving with crispy tofu, scallions, and additional seasonings as desired. Enjoy immediately!
Note: If you prefer a thicker soup, feel free to reduce the amount of liquid used while pureeing. You may also refrigerate the leftover soup and thin it out with more vegetable broth before reheating if desired.
Steps
|
1
Done
|
In a large pot over medium heat, combine the onion, carrots, celery, garlic, and sea salt. Cook until softened, about 5 minutes. |
|
2
Done
|
Add the chickpeas, coconut milk, vegetable broth, and miso paste to the pot. Stir well to combine. |
|
3
Done
|
Bring the mixture to a simmer and cook for 10-15 minutes. |
|
4
Done
|
While the soup is simmering, prepare the tofu by placing it in a bowl and tossing with cornstarch, water, apple sauce, and spices. |
|
5
Done
|
Heat a non-stick pan over medium heat and add the oil. Once hot, add the tofu mixture and cook until golden brown and crispy on all sides. Set aside. |
|
6
Done
|
Add the drained and rinsed white beans to the pot and stir well. Continue to simmer for another 5-10 minutes. |
|
7
Done
|
Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or regular blender, puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches and pulse until desired consistency is reached. |
|
8
Done
|
Ladle the soup into bowls and top each serving with crispy tofu, scallions, and additional seasonings as desired. Enjoy immediately! |
