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Creamy pea and tofu soup

Frozen peas, arguably THE best frozen vegetable, are sweet and juicy, and impart a fresh, melodic sweetness to this hearty soup. Silken tofu adds instant body to vegetable soups, the best source of plant-based creaminess. Chili crisp/oil is optional but I love the hit of spice to keep things punchy.

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A bowl of green soup garnished with chopped green onions and chili oil, placed on a marble surface with a gold spoon beside it.

A tasty soup that comes together with little effort and ingredients. Think of this soup as one for all the days – the good days and the not-so-good ones.

Creamy pea and tofu soup

Serves

Ingredients

extra virgin olive oil
2 brown/yellow onions, finely diced
1- inch piece ginger, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
sea salt and black pepper
4 cups vegetable stock
1 teaspoon salt
1 pound frozen peas
14 to 16- ounces package silken tofu, drained
2 scallions, trimmed and thinly sliced
chili crisp/oil (optional)

Instructions

Place a large pot on medium high heat. Add 1 to 2 tablespoons of olive oil along with the onions. Cook until slightly softened, 2 minutes. Add the ginger, garlic, turmeric, season with 1 teaspoon of salt and stir until fragrant, about 1 minute. Add the stock and bring to the boil. Reduce heat to medium and add the peas and tofu and cook until the peas are tender but still bright green and the tofu is hot, 3 to 4 minutes.
Using an immersion blender (handheld stick blender), purée until the consistency is to your liking - I like it with a few chunks but you can blitz until completely smooth is you prefer.
Transfer to bowls and top with scallions and chili oil/crisp, if using.