Chinese Tofu and Vegetable Soup Recipe

This soup is great for people who have very little time to cook. You basically just put everything into a pot and in a few minutes it’s ready!

Ingredients

• 4 ounces soft tofu
• 2 vegetable bouillon cubes
• 1 15-ounce can cut baby corn, with liquid
• ½ medium red bell pepper, cut into short narrow strips
• 1 cup snow peas, cut in half
• A good handful of fresh spinach, rinsed and stems removed
• Fresh ground pepper to taste

1. Slice tofu into strips and dab with a paper towel. After extra moisture is taken away cut strips into small dices. In a small soup pot, pour in 5 cups of water and combine with the tofu, bouillon cubes, baby corn, bell pepper, snow peas. Bring to a gentle simmer on medium heat, then cover and allow to simmer for 5 minutes.
2. Meanwhile, chop spinach finely and add to the soup. Let greens simmer until wilted which should take about 2 minutes and season with pepper to taste. Serve immediately.

Serves 4-6

Plum, Raspberry and Tarragon soup

Stored in the fridge in an airtight container it will keep for 2-3 days.

Ingredients

• 6 ripe red plums + 1 more for garnish
• ¼ cup water
• ¾ cup raspberries + a 1 handful more for garnish
• 1 cup white wine
• 6 tbsp sugar
• 3 sprigs tarragon + more for garnish

1. Fill a medium pot with water and bring to a boil. Once boiling, place in plums and allow them to blanch for around 3-4 minutes. Take a medium bowl and fill with ice cubes; once skins begin to peel remove plums from pot and bowl with ice. 
2. Once plums are totally cool, peel skins away from plums and remove pits. Cut into chunks.
3. Place a medium sized pan over medium-high heat and add chunks of plum, water, raspberries, white wine, sugar and tarragon. Cover pot and allow to simmer. Once simmering reduce heat to medium- low until the plums fall apart. While waiting make another ice bath in a larger bowl.
4. Remove pot from heat and transfer mixture into a clean bowl. Place bowl into reserved ice bath. Stir soup occasionally until fully cool.
5. Transfer soup, removing tarragon sprigs from soup first, into a blender and working in batches, puree until smooth.
6. Cut extra plum into dices. Divide soup into individual soup bowls and add plum, raspberries and tarragon sprigs to garnish. Serve.

Serves 4