Use our pumpkin seed spread with broccoli to prepare this dish.
Time to make 30 minutes
Number of servings 4
Hint: Sliced tofu could be marinated in soy sauce or balsamic vinegar to make its taste more intensive.
Boil the washed and chopped vegetables in a small amount of water. Dice the onions into small pieces and saute slightly; add the pressed garlic and fry for a while. Add the onions and garlic to the vegetables; chop the parsley and basil, add them to the soup as well. Puree all the ingredients with an immersion blender. Add the Pumpkin Seed Spread, coconut milk; blend the soup slightly and season to taste with salt, pepper and nutmeg. When the soup is ready, add diced tofu.
1 broccoli 1 zucchini 2 packagings Pumpkin Seed Spread with Broccoli 2 onions 3 cloves garlic 1 bunch parsley 1 bunch basil 1 packaging tofu 150 ml coconut milk salt pepper nutmeg 2 tablespoons oil or clarified butter (for frying)