Wednesday, April 20, 2011

Gingery Carrot and Parsnip Soup with Tofu

If you use a food processor for the shredding, this soup goes together very fast indeed.

1 Tbsp canola oil
2-3 Tbsp minced ginger root
3-4 cloves garlic, minced
3 large carrots, peeled and shredded
3 medium parsnips, woody cores removed, peeled and shredded
16 oz. firm tofu, in 1/2-inch cubes
Vegetable stock (and/or water)
2-4 Tbsp soy sauce
1/2 cup snipped chives
Salt to taste
Hot sauce to pass at the table (sriracha is good)

Heat the canola oil in a soup pot. Add the ginger and garlic and saute over medium-high heat for 1-2 minutes. Add the carrots, parsnips, tofu, and enough stock to generously cover. Bring to a boil, then simmer about 5 minutes, until vegetables are tender. Stir in the soy sauce and chives. Taste and add salt if needed.

Serve in large bowls and pass hot sauce at the table.

Serves about 6.

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