Vegetable Soup with Tofu by bowledoverbykari
This coconut ginger carrot soup is an easy recipe, with great flavours of garlic and cumin. Pair with toasted bread
Ingredients
- 1 piece Onion (cutTwo)
- 5 cloves Garlic (peel)
- 3 g Ginger (peel)
- 20 g Carrot (peelncut)
- 20 g Cabbage (cutTwo)
- 20 g Button Mushroom (wash)
- 10 g Green Chilli (b5b5cf4f-f98b-4867-b8bd-68f2cbdca472)
- 1 tbsp Extra Virgin Olive Oil (measure)
- 1.25 tsp Cumin (none)
- 0.5 tsp Black Pepper (powder)
- 1.5 tsp Salt (none)
- 550 ml Water (none)
- 0.5 packets Wai Wai Noodles (none)
- 1 stems Spring Onion Green (finechopped)
- 2 tsp Sesame Oil (none)
- 120 g Tofu (cut in cubes)
Instructions
Add aromatics and oils to jar
Add Onion, Garlic, Ginger, and oils to The Upliance 2.0 jar. Select sauté mode at 95°C for 3 minutes. The device will now cut/cook aromatics using automatic stirring.
The device will now cook vegetables
Add Carrot, Cabbage, Button Mushroom, and Green Chilli to The Upliance 2.0 jar. The device will now cook vegetables at 95°C for 5 minutes with automatic stirring.
Add remaining ingredients and seasonings
Add Cumin, Black Pepper, Salt, and Water to The Upliance 2.0 jar. The device will now cook soup at 95°C for 10 minutes with automatic stirring. Add Tofu and cook for another 5 minutes.
Crush noodles and garnish; the dish is ready
Remove from The Upliance 2.0 jar. Crush Wai Wai Noodles and garnish with Spring Onion Green and Sesame Oil. The dish is ready.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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