Recipe: For 7.5 cups = 1875 ml of soup
1 white onion, peeled & finely cut up
4 fat cloves of garlic, peeled & finely cut up
5 cups fresh cleaned, cut up green celery ( leaves & green stem ) ( the celery pieces really pushed into the cups ) ( 485 gr )
1500 ml of a hot vegan stock
1 heaped 1/3 cup of peeled sweet potato, cut up into smaller chunks ( 60 gr )
30 grins of black pepper, finely milled
1/2 teaspoon of crushed Maldon sea salt a fruity extra virgin olive oil
To top the soup with: vegan marinated spiced up tofu pieces ( I used Alpro )
1. Take a medium cooking pot & heat up on medium-high. When hot, add some drizzles of that fruity evoo in it. Swirl around the base of the pot & heat up. When hot, add cut up garlic & white onion. Fry for a few minutes until nearly tender. Add about 10 grins of black pepper & stir often. Now, add all the chopped celery, chopped leaves included. Fry for about 5 to 8 minutes, stirring often. Pour some more evoo, if you need to. Add chopped sweet potato. Stir & fry for a few minutes extra. Finally, pour hot vegan stock all over the veggies. Boil until the veggies are cooked through. It took me about 10 minutes on medium-high heat. Taste! I added 20 grins of black pepper & 1/2 teaspoon of crushed sea salt. MMM! I Vitamixed my whole soup. Keep warm while you fry your spiced up vegan tofu chunks!
2. Take a medium non-stick pan & heat up on high. Add some drizzles of that fruity evoo in it & heat up. When hot, add spiced up tofu pieces & fry on all sides until hot & browned on all sides. Ladle your soup into lovely white soup bowls & top each bowl with about 14 tofu pieces! Enjoy, best with a loved one! xxx
You can find this tasty recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/05/seductive-celery-garlic-soup-with-tofu-croutons/
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