Beetroot Carrot Soup

Ingredients

• 2 beetroot tubers (with leaves)
• 150 g waxy potatoes
• 3 Carrots
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 650 ml vegetable broth
• Salt
• Pepper
• 1 Organic Orange
• 3 tomatoes
• 350 g tofu
• 4 tbsp soy sauce
• 3 tbsp Rapeseed oil
• 0.5 bunch Parsley (10 g)
• 2 tbsp soy yogurt alternative (20 g)
• 1 Organic lemon

Instructions

1. 1.

   Peel, wash and cut beetroot, potatoes, and carrots into small cubes; shake off beetroot leaves and set aside.

2. 2.

   Heat olive oil in a pot; sauté onion for 3 minutes over medium heat. Add vegetables and garlic, cook another 3 minutes. Pour in broth, season with salt and pepper, bring to a boil.

3. 3.

   While the soup simmers, rinse orange hot, grate dry, zest finely, and squeeze juice. Wash tomatoes, remove stems, cut into pieces.

4. 4.

   Add orange juice and tomatoes to the pot; simmer gently for 20–25 minutes until vegetables are tender.

5. 5.

   Meanwhile, cube tofu and marinate in soy sauce for 20 minutes, turning occasionally.

6. 6.

   Heat rapeseed oil in a pan; drain tofu cubes, skewer onto four sticks, and fry over medium heat, turning, for 5–7 minutes.

7. 7.

   Blend the soup with an immersion blender, re‑bring to a boil, stir in half of the orange zest, adding broth if needed. Chop parsley after washing and drying. Serve soup in bowls or shallow plates topped with a dollop of soy yogurt, beetroot leaves, parsley, remaining orange zest, pepper, and lemon wedges.

8. 8.

   Serve the tofu skewers alongside the soup with lemon pieces.