Papaya and Tofu Chowder – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (use vegan versions):
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh ginger
- 1 {10 1/2oz} pkg. extra firm tofu, drain and chopped
- 1 medium sweet onion, chopped
- 1 clove garlic,minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
- 1 cup vegetable stock
- 2 cups diced dried papaya
- 1/4 cup apple cider
- 1/4 teaspoon ground nutmeg
- 1 ripe papaya, peeled, seeded, and cut into chunks
- 2 cups vegan soymilk,unsweetened
Directions:
In a large saucepan heat oil,ginger and tofu.Cook,stirring
ocasionally,about 4 minutes.Add onion,garlic,pepper and
cardamom and cook,stirring often,until onion is tender,about
4 minutes. Stir in stock and dried papaya. Bring mixture to
boil. Reduce heat,cover and simmer,stirring
occasionally until papaya is very tender,about 20 minutes.
Stir in cider and nutmeg into soup.
Combine papaya chunks and
soymilk in a food processor or blender, and process until
smooth. Pour puree into soup, mix well, reheat and simmer,
about 5 minutes. Serve.
NOTE: Do not allow the chowder to come to a boil after the
puree has been added or it will curdle.
Serves: 6 servings
Preparation time: about 40 min.
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