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    COCONUT CREAM SOUP with romanesco and roasted tofu

    This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.

    COCONUT CREAM SOUP with romanesco and roasted tofu

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    coconut-cream-soup

    • 1¼ lb (580 g) gold potatoes
    • 1 lb (450 g) romanesco broccoli
    • 1 leek
    • 1 lb (450 g) extra firm tofu
    • 4 tbsp (60 g) unsalted butter
    • 2 cups (500 ml) less sodium soy sauce
    • 1 can coconut milk
    • 1 tsp turmeric powder
    • 1 tsp ground black pepper
    • to taste table salt

    COCONUT CREAM SOUP with romanesco and roasted tofu

    FIRST STEPS

    Pre-heat the oven on 400° F

    Slice the white part of 1 leek, then, melt the butter into a bottom thickened pot over low heat. When the butter is completely melted, sauté the leek combined with turmeric powder until extremely soft. Meanwhile Peel and dice coarsely the potatoes. Now, cut the tofu into dices large ¼ inch, and marinate them 30 mins into the soy sauce. Finally, divide the Romanesco broccoli into little stems.

    COCONUT CREAM SOUP with romanesco and roasted tofu

    POTATOES CREAM

    When the leek is soft and translucent, add the potatoes, raise the flame at medium and stir fry 5 minutes. Now add hot water just to cover the potatoes. Cook 25-30 mins, until potatoes are well cooked.

    COCONUT CREAM SOUP with romanesco and roasted tofu

    BAKED TOFU

    Meanwhile the potatoes are cooking, place the tofu dices over a dripping pan lined with parchment paper, and bake 10 minute. Finally, broil until tofu will be golden and crispy.

    COCONUT CREAM SOUP with romanesco and roasted tofu

    COCONUT CREAM SOUP

    When the potatoes are well cooked, add the coconut milk and blend with a mixer to obtain a consistent cream. Now, pour again the potatoes cream into the pot, bring it to simmer and add the romanesco stems. Add salt as needed and cook until the stems are well cooked, but still crunchy. Finally add the tofu and pour the coconut cream soup in the bowls. Decorate with black pepper and a few drops of soy sauce. Serve hot, but not to much!

    TAKE A LOOK AT THIS

    butternut squash cream soup with fresh dill and goat cheese

    butternut squash cream soup with fresh dill and goat cheese

    PRINTABLE VERSION

    COCONUT CREAM SOUP with romanesco and roasted tofu
     
    Print
    Prep time
    55 mins
    Total time
    55 mins
     
    This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: soup
    Cuisine: Fusion
    Serves: 8
    Ingredients
    • 11/4 lb (580 g) gold potatoes
    • 1 lb (450 g) romanesco broccoli
    • 1 leek
    • 1 lb (450 g) extra firm tofu
    • 4 tbsp (60 g) unsalted butter
    • 2 cups (500 ml) less sodium soy sauce
    • 1 can coconut milk
    • 1 tsp turmeric powder
    • 1 tsp ground black pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      Pre-heat the oven on 400° F
      Slice the white part of 1 leek, then, melt the butter into a bottom thickened pot over low heat. When the butter is completely melted, sauté the leek combined with turmeric powder until extremely soft. Meanwhile Peel and dice coarsely the potatoes. Now, cut the tofu into dices large ¼ inch, and marinate them 30 mins into the soy sauce. Finally, divide the Romanesco broccoli into little stems.
    2. POTATOES CREAM
      When the leek is soft and translucent, add the potatoes, raise the flame at medium and stir fry 5 minutes. Now add hot water just to cover the potatoes. Cook 25-30 mins, until potatoes are well cooked.
    3. COCONUT CREAM SOUP with romanesco and roasted tofu
    4. BAKED TOFU
      Meanwhile the potatoes are cooking, place the tofu dices over a dripping pan lined with parchment paper, and bake 10 minute. Finally, broil until tofu will be golden and crispy.
    5. COCONUT CREAM SOUP
      When the potatoes are well cooked, add the coconut milk and blend with a mixer to obtain a consistent cream. Now, pour again the potatoes cream into the pot, bring it to simmer and add the romanesco stems. Add salt as needed and cook until the stems are well cooked, but still crunchy. Finally add the tofu and pour the coconut cream soup in the bowls. Decorate with black pepper and a few drops of soy sauce. Serve hot, but not to much!
    6. COCONUT CREAM SOUP with romanesco and roasted tofu
    3.4.3177

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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