This simple soup is creamy and comforting, filled with nutrients and flavor.
There are few things as comforting as a hot bowl of delicious, creamy soup. This warm and lovely creamy potato matcha soup tofu croutons is not only homey and soothing, it’s also great for you. With ingredients like kale, coconut milk, and matcha green tea powder, you’re in for some incredible health benefits.
Protein-rich, low-fat kale also contains lutein, a nutrient that’s important for your eyes, as well as potassium, calcium, zinc, folate, and vitamins A, K, and C.
The kale blends perfectly with creamy potato and coconut milk for a light, scrumptious soup that gets a big antioxidant and calorie-burning boost from the matcha tea powder.
The healthy tofu croutons make the perfect topper addition to this delicious dish. It’s simple, delicious, and loaded with nutrients. You’ll be glad you tried this one out!
Creamy Potato Matcha Soup Tofu Croutons RecipePublished: 2017-02-18
- 1 medium onion, chopped
- 1 medium potato, peeled and chopped
- 5 packed cups chopped fresh kale
- 1 cup loose-packed fresh cilantro
- 1 13 1/2-ounce can light coconut milk
- 3 cloves minced garlic
- 1 heaping teaspoon minced fresh garlic
- 1 pinch cayenne pepper
- 4 cups low-sodium vegetable broth
- 1 pinch ground black pepper
- 2 teaspoons Epic Matcha green tea powder
- 1 14-ounce package extra firm tofu, pressed for a couple of hours and drained
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon mirin
- 1 pinch ground black pepper
- 2 tablespoon tamari
- 1 pinch smoked paprika
- 1 pinch garlic powder
(for the matcha soup)
(for the croutons)
- In a medium-sized pot, sauté the onion and potato in a splash of water or veggie broth.
- Cook for about 8 minutes, stirring occasionally and adding water/broth to keep the vegetables from sticking.
- Stir in the garlic, ginger, cayenne, and black pepper. Sauté for another minute or two.
- Stir in the kale and cook for a couple of minutes, then add the vegetable broth.
- Bring the soup to a boil, turn down the heat to a gentle simmer, cover and cook for about 30 minutes.
- Stir in the cilantro and matcha powder.
- Let the soup cool for a bit before putting it into the blender. Once it’s cooled a little, blend the soup until it’s smooth.
- Return the soup to the pot and stir in the coconut milk.
- Keep the soup warm on low heat.
- Whisk together the veggie broth, soy sauce, mirin, pepper, paprika, and garlic powder in a shallow baking dish.
- Cut the pressed tofu into large cubes and add them to this mixture. Toss to coat and let sit for 30 minutes, stirring occasionally. Keep any extra mixture aside.
- Heat a large cast-iron skillet over medium heat. Add the tofu cubes into the skillet, not letting them touch each other.
- Cook tofu cubes until deeply browned on one side, about 5 minutes. (They’re ready when they lift easily from the pan and don’t stick.)
- Flip the tofu and brown the other side, about 3 minutes. *Note: They will brown faster on this side, so watch them carefully.
- Remove the tofu cubes from the pan.
- Let them cool down a little, and serve with the soup. Enjoy!
To make the soup:
To make the croutons:
Yield 4 servings