Vegan Yellow Squash Soup with Herby Tofu Balls

I love a nourishing and flavorful soup packed with healthy ingredients. Even in summer I love making soup. This delicious vegan yellow squash soup is creamy, colorful and served with herby tofu balls. Hope you enjoy!

The Recipe

Vegan Yellow Squash Soup with Herby Tofu Balls (3-4 servings)

Ingredients

For the soup:

1 onion, chopped

2 garlic cloves, minced

3 medium yellow squash (about 550 g), chopped

3 medium yellow potatoes, peeled (about 400 g), chopped

3 cups / 750 ml vegetable broth

1 tablespoon olive oil

1 teaspoon turmeric

1 cup / 250 ml plant-based milk (such as oat, coconut or soy)

For the tofu balls:

12 ounces / 350 g silken firm tofu 

3/4 cup / 20 g finely chopped parsley

4 tablespoons all-purpose flour

salt and garlic pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil and add chopped onion, minced garlic, squash and potatoes. Cook until aromatic for a few minutes. Add broth, turmeric and plant-based milk. Let simmer for about 20-30 minutes or until potatoes are soft. 

2. Meanwhile combine tofu, chopped parsley, flour, salt and pepper. Knead by hand until everything is well combined. Set aside for a bit.

3.With a blender mix soup until smooth. Season with salt and pepper.

4. Bring water to boil. Make small balls with the tofu mixture and cook the tofu balls for a few minutes on medium heat.

5. Serve soup with tofu balls and fresh bread, if desired. ENJOY!