Light soup of spinach, oats and tofu

Here is an energetic and light soup for you at the same time, with which to get back in shape after the holidays: the spinach, oat and tofu soup.

Are you looking for a dish to get back in shape after the holidays and don’t want the usual classic vegetable soup? Then this spinach, oat and tofu soup is the one for you, an easy recipe to make and suitable for those who follow a diet, but don’t want to give up on taste.

Try it plain or enrich it with baked toasted bread croutons and prepare it during a dinner with friends or family: this spinach soup will warm you and your guests during the cold winter evenings!

Preparation of oat, spinach and tofu soup

1. First, take the shallot, clean it and chop it finely, finally brown it in a non-stick pan with two tablespoons of extra virgin olive oil.
2. Meanwhile, reduce the tofu into small pieces and sauté them for a few minutes.
3. Wash the spinach well and put them in the pan together with the oat flakes. Cook and add a pinch of salt and a grind of black pepper, and then begin to gradually add the vegetable broth.
4. Once about twenty minutes have passed, add the fresh parsley and blend everything with an immersion blender , adding broth if you want a creamier soup.
5. Serve the soup hot with a drizzle of raw extra virgin olive oil, the tofu and, to taste, a sprinkling of grated cheese. Enjoy your meal!

And if you want to discover other recipes with spinach, try our ricotta and spinach meatballs , they are delicious.

storage

We recommend keeping this soup in the fridge for a maximum of 1 day and in a container with an airtight lid. We do not recommend freezing in the freezer.