Autumn Vegetable Soup

Ingredients

• 2 yellow beetroots
• 200 g potatoes
• 1 onion
• 10 g ginger
• 1 tbsp Rapeseed Oil
• 1 tbsp White Wine Vinegar
• 750 ml vegetable stock
• Salt
• white pepper
• 250 g Tofu
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the yellow beetroots and potatoes. Dice the beetroot into 2 cm cubes and cut the potato into very fine julienne strips. Peel and finely dice the onion and ginger, then sauté them in hot oil until translucent. Add the beetroot, cook for about 2 minutes, then deglaze with vinegar and stock.

2. 2.

   Simmer covered for 15–20 minutes, then add the potato julienne, season with salt and pepper. Cut the tofu into 1 cm cubes and warm it in the soup at the end. Divide into bowls and serve garnished with parsley.