Pea and tofu soup

I guess you could make this with fresh or frozen peas instead ... though for reasons long forgotten I've always used dried peas! This is a quick and easy soup that freezes well (my tip: freeze before you've added the milk, and add milk while reheating).

200 grams dehydrated peas
4 cups vegetable stock
600 grams tofu
1 tablespoon butter
2 teaspoons curry powder
1 cup milk

Combine peas and stock in a large pot, and boil for ten minutes. Mix in chopped tofu, and mash a little. Melt butter, add curry powder and cook one to two minutes. Mix curry mixture into pea/tofu mixture, add milk and heat through. Serve with crusty bread.

Tonight's dinner!