Rooted In Ramblings

Serves 3-4

Time: 35 minutes

Ingredients:

• 1 block tofu, drained and cubed
• 1 can smashed chickpeas, drained and rinsed
• 1 can coconut milk
• Zest of 1 lemon
• 1 red onion, finely sliced
• 1 large garlic clove, minced
• 1 bag green beans, trimmed and halved
• 1 pint (about 500 ml) vegetable stock
• 1 tsp turmeric
• ½ tsp cumin
• 1 tsp ginger powder
• 2 tsp curry powder
• 1 tsp chilli flakes (adjust to taste)
• Pinch of salt and black pepper
• Drizzle of chilli oil (for finishing)
• Vegan feta cheese (for topping)
• Handful of coriander (roughly chopped)

Recipe:

1. Prep and sauté the aromatics:
   Heat a drizzle of oil in a large pot over medium heat. Add the chopped red onion and cook for 3–4 minutes until softened.
2. Add the minced garlic, ginger, turmeric, cumin, curry powder, and chilli flakes. Stir for 30 seconds until fragrant.
3. Add the tofu and chickpeas:
   Crumble or cube the tofu (depending on your texture preference) and add it to the pot along with the fork-smashed chickpeas (blitz in food processor if easier). Stir well so they’re coated in the spices and start to pick up some colour — about 3–5 minutes.
4. Build the broth:
   Pour in the vegetable stock and coconut milk. Stir to combine. Add salt and pepper to taste, and bring the soup to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.
5. Add the green beans:
   Toss in the halved green beans and simmer for another 5–7 minutes, until the beans are tender but still bright green.
6. Finish with lemon zest and seasoning:
   Stir in the lemon zest right before serving for a burst of freshness. Taste and adjust seasoning — you may want a little extra salt or a squeeze of lemon juice.
7. Serve and garnish:
   Ladle into bowls, with a drizzle of chilli oil and a sprinkle of chopped coriander. Crumble vegan feta over the top for a creamy, tangy finish.
   
   Optional twist:
   If you want a creamier texture, blend half the soup (carefully!) and stir it back in before adding the green beans. It’ll make it thick and velvety while keeping some texture from the tofu and beans.

By Ava Deighton-Smythe