Kale, quinoa and tofu soup
A hearty, healthy soup suitable for lunch or a light meal. Discard the stems of the kale — use the leaves only.
|1 packet||Firm tofu, approx. 300g, well drained|
|1½ Tbsp||Olive oil|
|1||Large onion, thinly sliced|
|5 cups||Vegetable stock|
|1½ tsp||Curry powder|
|1½ tsp||Dried basil|
|1 can||Diced tomato, approx. 400g, in juice|
|2 cups||Kale leaves, leaves only, thinly sliced|
|¾ cup||Quinoa, rinsed and drained|
|1||Carrot, halved lenthways and thinly sliced|
- Pat the tofu dry. Cut into 2cm cubes. Heat the oil in a non-stick frying pan. Pan-fry the tofu until lightly coloured. Place aside.
- Tip the leftover oil into a large saucepan. Pan-fry the onion, until softened. Add the stock, curry powder, basil and tomatoes and bring to the boil. Add the kale, quinoa and carrot. Simmer, covered, for 15 minutes. Add the tofu and heat through.
- Great garnished with sliced fresh basil.