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Vegetarian satay soup recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy pumpkin and tofu soup with rich satay sauce. Sweet, spicy, and savoury with easy customization. Perfect as appetizer or main dish with crusty bread or rice. Nourishing and comforting for winter evenings. Best with real unsweetened peanut butter.
Ingredients:
  • 300g firm tofu
  • 2 tsp finely grated ginger
  • 1 lime, rind finely grated, juiced
  • 21.00 gm soy sauce, plus 1 tsp extra
  • 18.20 gm peanut oil
  • 1 small brown onion, halved, sliced
  • 56.00 gm red curry paste
  • 70g (1/4 cup) smooth natural peanut butter (see notes)
  • 500ml (2 cups) Vegetable Liquid Stock
  • 400ml can coconut milk
  • 700g butternut pumpkin, peeled, deseeded, cut into 3cm cubes
  • 150g green beans, trimmed, cut into 3cm lengths
  • 1 zucchini, halved lengthways, sliced
  • 4.00 gm brown sugar
  • Chilli oil, to serve (optional)
Instructions:
  • Dry the tofu with paper towel and cut into 2cm pieces. Transfer to a shallow dish. Mix in the garlic, ginger, lime rind, and soy sauce until well coated. Marinate in the fridge for at least 20 minutes (or up to 8 hours). Skewer the tofu onto metal or presoaked bamboo skewers.
  • In a large saucepan over medium heat, heat peanut oil. Cook onion, stirring, until soft and light golden, about 5 minutes. Add curry paste and cook, stirring, for 1 minute. Mix in peanut butter, then slowly pour in the stock while stirring constantly. Add coconut milk and bring to a simmer.
  • Combine the pumpkin and beans in the pot, bring to a boil, then lower heat. Let it simmer partially covered for 6 minutes until pumpkin and beans are tender. Add zucchini and simmer for an additional 2 minutes until tender. Finish by stirring in brown sugar, lime juice, and extra soy sauce.
  • Preheat a chargrill pan over medium heat. Generously spray the tofu skewers with oil and cook for about 6 minutes, flipping occasionally, until they are nicely charred and heated all the way through.
  • Divide the soup into serving bowls and garnish with tofu, fresh coriander, and a drizzle of chili oil, if desired.

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