Carrot & Tofu Soup with a sprinkle of Dukkah

I love this soup, it is so easy and a great way to get your veggies and protein in for the day! This recipe serves 2.

scrummy lunch!

4 medium Carrots quartered
1/4 White onion chopped
2 tbsp Silken tofu
500 ml Organic Veggie Stock

Chop the carrots and onion in a blender or by hand, transfer to a heated pan with a little olive or coconut oil and cook gently until the carrot softens.
Add the tofu and stock and heat through.
Blitz, I use a Vitamix blender and pop all the ingredients together and blend until smooth, but you can use a wand blender or any liquidizer.

I then added a tbsp of dukkah! I was introduced to this by Mel & wowzer had to have more!

Dukkah Recipe

1/2 cup Hazelnuts
1/4 cup Coriander seeds
3 tbsp Sesame seeds
2 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tbsp Fennel seeds
1 tbsp Dried mint leaves
1 tsp Himalayan rock salt

Heat a pan then add then dry roast the hazelnuts until they are slightly browned, remove from the heat and allow them to cool, repeating with each of the seeds and the peppercorns. Pop the nuts, seeds, and other ingredients into a mortar and grind until the mixture is crushed or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.

This is a delicious topping for soup, salad and a real treat added to a slice of never fail rye bread with sunflower seed butter and a sprinkle of dukkah!

2 Comments Add yours

  1. Dr Nancy P says:

    This is absolutely divine! I’ve just made it and it’s all I can do to stop myself eating the whole lot now! I added a little paprika and some mixed herbs to mine as I don’t have the ingredients for the dukka at the moment so thought it might need a little kick πŸ™‚ It’s so good! thank you for posting it! πŸ™‚ xx


    1. I know the feeling! Glad you like it πŸ™‚


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