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You are here: Home / Recipes / Appetizers / COCONUT CREAM SOUP with romanesco and roasted tofu

COCONUT CREAM SOUP with romanesco and roasted tofu

03/13/2016 by Filippo Trapella Leave a Comment

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

  • 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

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 1/4 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!

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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

 

Filed Under: Appetizers, Gluten Free, Recipes, Soups, Vegan, Vegetarian Tagged With: appetizr, Asian, coconut, cream, healthy, italian, marinated, milk, potatoes, recipe, recipes, romanesco, soup, soy, tofu, vegan, vegetables, vegetarian

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