The average Belgian kid could would without doubt name tomato soup with meatballs as its favourite dish in that category – I even suspect that might have held true for me once several decades ago (or nearly; it must have held a close second place right behind Knorr’s chicken soup with vermicelli – from a bag! Cringe!). Not my kids, though. They prefer GREEN soup, and whereas one loves alphabet soup, the other delights over soup with vegan sausage bits. So on Monday I had promised them to serve them a soup for Wednesday’s lunch which would live up to the combination of their individual preferences.
So this is what I came up with – and they had two portions each:
Zucchini-pea soup with crispy smoked tofu.
- 1 onion
- 2 garlic cloves
- 1 broccoli stalk (yes, stalk! – go ahead and use the broccoli florets for a dish in which it fulfils a higher decorative purpose)
- 1 zucchini
- 1 cup frozen peas
- 5 cups vegetable broth
- a small handful of alphabet soup pasta – optional of course
- 5 large basil leaves
- some sage, parsley and mint
- salt and pepper
- 100g smoked tofu (I used some of the German Taifun brand – the best smoked tofu ever (although I had pretty awesome smoked tofu in the Czech Republic too, last summer))
- Fry the onion until translucent, add the garlic, and sauté one more minute before pouring in the stock. Bring to a boil and add broccoli, zucchini and peas. Reduce the heat and let simmer until the vegetables are cooked, and in the meantime slice the tofu into tiny bits and fry them until nicely browned and crispy. And if you want alphabet pasta, boil those in a separate pot. Add the basil and the remaining ingredients to the soup, blend until smooth, and then finally add the alphabet pasta and then the smoked tofu. Serve!
The soup pictured above does contain pasta letters, a whole lot of them actually, but they remained hidden below the soup surface.