Chilled Sweet Potato and Garlic Tofu Soup

Heat waves aren't always the best time for soup. However, this chilled soup recipe is a nice refreshing dish for lunch or dinner. This dish pairs the great flavor of sweet potatoes with the distinct flavor or kale and our Pastamore Roasted Garlic Balsamic Olive Oil.

Ingredients:
3 large sweet potatoes
1 14 oz package extra firm tofu
1 medium white onion
6 cups kale, chopped
4 cups vegetable broth, low sodium or salt free
3 tablespoons Pastamore Roasted Garlic Balsamic Olive Oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Peel sweet potatoes, and cut into 1/4-1/2" cubes. Cook until fork tender. Place 1/3 of the potatoes to the side. Add the remaining cooked sweet potatoes to a food processor along with the vegetable broth. Blend until smooth.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, add 1 tbsp of Pastamore Roasted Garlic Balsamic Olive Oil. Cut tofu into bite-sized pieces. In two batches, cook tofu until seared on both sides.

3. Finely dice onion. Heat the large pot on the stove over medium-low heat. Once hot, add 2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil. Cook until onions are browned. Add the broth/sweet potato mix to the pot. Bring to a boil and reduce to a simmer. Add the tofu, kale, and season to taste with salt and black pepper. Add more broth/water if needed for desired thickness.

4. Cook for 2-5 minutes or until kale reaches desired doneness. Remove from heat, stir in cooked sweet potato cubes, and transfer to a container. Place in the refrigerator for at least 2 hours or overnight before serving.

5. Serve with a drizzle of Pastamore Roasted Garlic Balsamic Olive Oil.