Name: Creamy Green Pea Soup with Carrot, Celery, Cilantro & Smoky Tofu
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 2129 ml chicken or vegetable broth; 1 small bunch cilantro; 3 (340 g) pkgs extra firm tofu; 4 ½ cups frozen peas; 3 cloves garlic; 355 ml heavy whipping cream; 1 ½ medium yellow onions; black pepper; cornstarch; cumin, ground; pure maple syrup; salt; smoked paprika; soy sauce; toasted sesame oil

Creamy Green Pea Soup with Carrot, Celery, Cilantro & Smoky TofuCreamy Green Pea Soup with Carrot, Celery, Cilantro & Smoky Tofu — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

2129 ml chicken or vegetable broth

1 small bunch cilantro

3 (340 g) pkgs extra firm tofu

4 ½ cups frozen peas

3 cloves garlic

355 ml heavy whipping cream

1 ½ medium yellow onions

black pepper

cornstarch

cumin, ground

pure maple syrup

salt

smoked paprika

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Peel, trim, and small dice carrots. Place in a large bowl.

Trim and small dice celery. Add to the bowl with the carrot.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, garlic, and spices; cook, stirring occasionally, until tender, 7-8 minutes. (Reserve bowl for the next step.)

Meanwhile, place cornstarch, soy sauce, maple syrup, smoked paprika, and salt in the reserved bowl. Whisk to combine the marinade.

Large dice tofu. Add to bowl with marinade and toss to coat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tofu (leaving any excess marinade in the bowl) and pan-fry, turning occasionally, until browned and crispy, 7-8 minutes. Wipe bowl clean with paper towels, then return cooked tofu to the bowl.

While the tofu is cooking, add broth and peas to the pot with the veggies; stir to combine the soup and bring to a simmer. Once simmering, reduce heat to medium and continue to cook, stirring occasionally, until veggies are very tender, 6-7 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the soup is done, use a potato masher to crush the veggies. Alternatively, use a blender if you prefer a smoother soup. Add cilantro (reserving a small handful for serving), cream, and soy sauce, then stir to combine. Remove from heat.

To serve, divide soup between bowls; top with the smoky tofu and reserved cilantro. Enjoy!

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