This morning, I embraced the refreshing chill in the air with an early jog, as the gym was temporarily closed for renovations. My route led me to my neighbourhood coconut vendor, known for his delightful coconut water and fresh coconut oil from his native Kerala. He has been encouraging me to try his coconut cooking oil and share my honest thoughts. Today felt like the perfect opportunity for that adventure. The weather was invigorating, with a light drizzle that polished the roads and a gentle breeze caressing my skin. With Independence Day unfolding before me, the day was filled with possibilities. Inspired by the cozy atmosphere, I decided to create a simple yet comforting Vegetable and Tofu Soup to mark the start of the weekend. The recipe is straightforward, requiring only a few ingredients and quick preparation. Just remember to have coconut milk and coconut water ready to elevate this delicious dish. Oh yes, I also added fresh turmeric to infuse a dash of aroma and drama into the recipe, but that’s optional, so feel free to skip it if you prefer.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2
Ingredients:
Carrot – 50 g
Potato ( parboiled ) – 50 g
Onion – 50 g
Tofu – 100 g
Chilli flakes – 1 tbsp
Coconut milk – 30 ml
Coconut water – 30 ml
Vegetable stock – 120 ml
Turmeric pod – 1/2 inch
Salt – to taste
Coconut cooking oil – 20 ml
Instructions:
1 ) Cut the vegetables as desired and set aside. Crush the turmeric pod.
2 ) Heat oil in a pan. Stir-fry the veggies till crisp and almost done. Add the turmeric and Tofu.
3 ) Add the chilli flakes, coconut milk, water and vegetable stock. Add salt as desired. Add chilli flakes.
4 ) Cover with a lid and simmer for five minutes. Once done, make sure the consistency is medium thick, remove from flame and serve hot.
P.S: Tofu can be replaced with Paneer as per choice.
