CookEat Recipe
Butternut Squash and Okra Soup with Tofu
Butternut squash and carrot simmer with onion, ginger and coriander. Okra and tofu are added to the broth before serving.
Method
Steps
Step 1
Peel and deseed squash, scrub carrot and dice both into 1 cm cubes. Slice okra, chop onion and peeled ginger. Drain firm tofu and cut into 2 cm cubes; use ground coriander.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion, carrot and squash for 5 minutes.
Step 3
Stir in ginger and coriander for 30 seconds.
Step 4
Then add 1400 ml water once.
Step 5
Bring to a boil, partially cover and simmer for 12–15 minutes.
Step 6
Add okra and tofu for 8–10 minutes more, until the roots are tender and tofu is hot throughout. Serve six bowls.
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