Cheese Leek Soup with Tofu Cubes

Ingredients

• 200 g tofu
• 3 tbsp Soy sauce
• 2 tbsp olive oil
• 1 tbsp vinegar
• 600 g leek
• 2 Garlic cloves
• 4 sprigs thyme
• 2 tbsp Coconut oil
• 100 g Gouda
• 150 g cream cheese
• 2 tsp mustard

Instructions

1. 1.

   Cut the tofu into cubes. Whisk together soy sauce, olive oil and vinegar to make a marinade and let the tofu soak for about 30 minutes.

2. 2.

   Clean and slice the leeks into thin rings, peel and finely chop the garlic. Wash the thyme, shake off excess water and pluck the leaves.

3. 3.

   Melt one tablespoon of coconut oil in a pot and sauté the leeks, garlic and half the thyme over medium heat for 1–2 minutes. Deglaze with 300 ml water and simmer on low heat for about 10 minutes.

4. 4.

   Meanwhile grate the Gouda. Stir the cream cheese and mustard into the soup.

5. 5.

   Heat the remaining coconut oil in a pan and fry the tofu cubes over medium heat for about 5–7 minutes.

6. 6.

   Stir the grated cheese into the soup, divide among four bowls and serve garnished with tofu cubes and the remaining thyme.