2 tablespoons coconut oil
1 large leek, white and pale green top thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon sea salt
400ml can coconut milk
3 cups vegetable stock
3 cups frozen peas
2 big handfuls spinach, roughly chopped
juice 1 lemon
Crispy Tofu (see recipe below)
toasted pumpkin and sesame seeds
coconut yoghurt or thick coconut cream
1 block firm tofu, well drained
2 tablespoons brown rice flour
1 teaspoon each sea salt and ground pepper
2 tablespoons vegetable oil
Heat the coconut oil in a large saucepan and cook the leek, garlic, ginger, turmeric and salt until soft.
Add the coconut milk, stock and peas and bring to the boil then simmer for 8 minutes.
Take off the heat and add the spinach and coriander, turning to wilt.
Blitz the soup with a stick blender until smooth. Stir in the lemon juice and season with sea salt if needed.
To serve: Ladle the soup into bowls and top each bowl with 3 slices of tofu, toasted seeds, coconut yoghurt or cream and the coriander.
Cut the tofu into 12 rectangles. Combine the flour, salt and pepper in a shallow dish. Add the tofu and press to coat on both sides.
Heat the oil in sauté pan and cook the tofu until golden and crisp. Drain on kitchen towels.
Cook’s note: It’s important that you press the firm tofu between layers of paper towels before using to remove excess moisture.