Tofu-Carrot-Ginger-Miso Bisque

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Fresh-from-the-oven cornbread would be a great accompaniment, or choose your favorite crusty bread from PCC shelves. Serve with a salad of tossed greens, sprinkled with seasoned rice vinegar.

Ingredients

Preparation

Place carrots, onion and ginger root in a saucepan with enough water to cover by about one inch. Bring to a boil, reduce to low, cover and cook for ten minutes.

Add to food processor or blender with tofu and miso. Purée until smooth. If thicker than desired, add very hot water to desired consistency. Taste, and add more miso paste to taste, and/or a pinch of sea salt. Serve with a bit of freshly grated nutmeg.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Source: Sound Consumer January 2003

More about: carrots, ginger, miso, tofu

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login