How can I store the soup?

In the fridge: The soup stays good for 3 to 4 days in a sealed container. In the freezer: Up to 3 months, without toppings. Reheat: Gently on the stove or in the microwave. Add toppings just before serving.

Can I make this soup in advance?

Yes. The soup actually tastes better the next day. Store toppings separately and add them only when serving.

What can I use instead of tofu or tempeh?

Chickpeas, lentils, or roasted mushrooms are tasty alternatives.

Can I use only tofu or only tempeh?

Sure. Choose what you prefer to eat or what you have at home.

How do I make the soup extra creamy without cream?

Blend the soup well and optionally add 1 tbsp of nutritional yeast or an extra zucchini.

Zucchini-broccoli soup with marinated tofu and tempeh

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30min

•

Easy

This soup is a real healthy flavor bomb. And yet: I don't use any fat for frying and no salt. Pure vegetables, combined with plenty of fresh or dried aromatic herbs, do all the work here. The soup is surprisingly creamy, without cream, and is finished with marinated tofu and tempeh for a flavorful, crunchy topping.

Have you never worked with tofu or tempeh before? Then this is the ideal beginner recipe: easy, nutritious, and delicious. Finished with extra fresh herbs and a savory nut, seed, and grain mix this is a detox feeling in a bowl.

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Ingredients

What do you need?

Quantity: 4P

For the soup
2 large zucchinis
1 broccoli
1 large onion
4 cloves of garlic
Fresh or dried herbs: oregano, basil, parsley, thyme, bay leaf
Water (enough to just cover the vegetables)

For the marinated tofu or tempeh
2 blocks of firm tofu or tempeh (or a mix of both)
1 tbsp soy sauce
1 tbsp sesame oil
1 clove of garlic (grated)
1 tsp smoked paprika powder
1 tsp chili flakes

For finishing
1 tbsp plant-based yogurt per person (e.g. coconut, almond, or soy yogurt)
4 tbsp savory nut, seed, and grain mix (link)
2 stalks of green onion, roughly chopped
A few sprigs of parsley, roughly chopped
A few drops of olive oil

2 large zucchinis
1 broccoli
1 large onion
4 cloves of garlic
Fresh or dried herbs: oregano, basil, parsley, thyme, bay leaf
Water (enough to just cover the vegetables)

2 blocks of firm tofu or tempeh (or a mix of both)
1 tbsp soy sauce
1 tbsp sesame oil
1 clove of garlic (grated)
1 tsp smoked paprika powder
1 tsp chili flakes

1 tbsp plant-based yogurt per person (e.g. coconut, almond, or soy yogurt)
4 tbsp savory nut, seed, and grain mix (link)
2 stalks of green onion, roughly chopped
A few sprigs of parsley, roughly chopped
A few drops of olive oil

Make it veggie!

This dish is standard vegetarian.
Do you want to make it fully vegan? Use plant-based yogurt such as soy or coconut yogurt.

Preparation method

How do you make this?

Making soup: Chop the zucchini, broccoli, onion, and garlic roughly. Place all the vegetables in a large cooking pot and pour boiling water over them until everything is just submerged. Add oregano, basil, parsley, thyme, and bay leaf. Cover the pot and let it simmer gently for 15 minutes.

Remove the bay leaf and blend the soup until smooth. Taste and season with pepper if necessary.

Marinating tofu/tempeh: Pat the tofu and/or tempeh dry and cut into cubes. In a bowl, mix the soy sauce, sesame oil, garlic, smoked paprika powder, and chili flakes. Add the cubes and toss well. Preferably let marinate for a few hours or overnight.

Frying tofu/tempeh: Heat a pan with a little sesame oil and fry the cubes until golden brown and crispy.

Serving: Ladle the soup into deep plates. Add a spoonful of plant-based yogurt to each plate and swirl lightly. Distribute the fried tofu/tempeh over it. Finish with the nut, seed, and grain mix, chives, parsley, and a few drops of olive oil.