Tofu Tomato Mango Soup

Dice the onion and mince the garlic, then heat olive oil in a medium saucepan over medium heat and sauté the onion and garlic for 4 to 5 minutes until softened and translucent.

Roughly chop the ripe tomato and add it to the pan, stirring to combine with the onion mixture and cooking until the tomato begins to break down.

Peel and cube the mango, then add it to the saucepan and stir gently, allowing the mango to soften and release its juices into the base.

Drain and cut the soft tofu into small cubes, then carefully fold it into the pan, taking care not to break the pieces apart too much.

Pour in the milk gradually while stirring constantly over medium-low heat, building a smooth, creamy sauce reminiscent of a Bechamel derivative.

Season the soup with salt, pepper, and lime juice, stirring well to balance the acidity of the tomato with the sweetness of the mango.

Reduce the heat to low and allow the soup to gently simmer, letting all the flavors meld together into a cohesive, velvety consistency.

Ladle the soup into bowls and garnish with fresh parsley sprigs before serving immediately.