• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 2 tablespoons olive oil

  3. 1 onion, chopped

  4. 675g courgette, sliced

  5. 200g firm tofu, cubed

  6. 2 teaspoons red chilli flakes

  7. 1 teaspoon dried oregano

  8. 725ml vegetable stock

  9. 100g cottage cheese

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Melt the butter and heat the oil in a large frying pan over medium heat. Mix in the onion, and cook 5 minutes. Mix in the courgette and tofu. Season with red chilli flakes and oregano. Continue to cook and stir 10 minutes, until courgette is tender.

  2. Pour the vegetable stock into the pan. Bring to the boil, reduce heat to low, and simmer 35 minutes.

  3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.


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