Pea, Leek & Mint Soup with Crispy Lemon, Shallot & Thyme Tofu
Whenever I’m feeling a little under the weather, pea soup is one of the things I really crave. There’s something so comforting about its sweetness, vibrant colour and silky texture.
This version is particularly delicious, with slowly caramelised leeks, garlic, courgette and lots of fresh mint. I’ve added nutritional yeast for that lovely, almost cheesy savoury depth - one of my favourite little flavour hacks.
But the real star might just be the topping. Instead of traditional croutons, I’ve made crispy tofu tossed in a punchy lemon, shallot and thyme dressing. Think crispy, feta-inspired little bites that contrast beautifully with the sweet, creamy soup.
It’s packed with plant-based protein and fibre, wonderfully comforting and made with really simple ingredients. One I’ll be making on repeat this winter.
