Potato Soup with Tofu
Die Kartoffelsuppe mit Tofu von Spoonsparrow ist schnell gemacht, vegan und immer wieder eine tolle Idee für's Abendessen!
Ingredients
- 600 g Soup vegetables (1 bunch: carrots, celery, leek, parsley)
- 800 g predominantly firm-cooking potatoes
- 1 Onion
- 2 tbsp Rapeseed oil
- 2 bay leaves
- 1 tsp dried marjoram
- 700 ml vegetable broth
- 400 g smoked tofu
- salt
- pepper
- 1 pinch ground allspice
- freshly grated nutmeg
Instructions
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1.
Clean and wash the soup vegetables. Peel and dice the carrots and celery into approximately 1 cm cubes. Halve the leek lengthwise and cut it into approximately 1 cm pieces. Dry shake the parsley and set aside. Peel, wash, and dice the potatoes into approximately 1 cm cubes.
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2.
Peel and finely dice the onion. Heat 1 tbsp of rapeseed oil in a pot and sauté the onions in it. Add potatoes, carrots, celery, leek, bay leaves, and marjoram and sauté briefly. Pour in the vegetable broth and bring to a boil. Cover and simmer over medium heat for about 20 minutes.
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3.
Remove the bay leaves. Briefly puree the potato soup with an immersion blender so that it becomes slightly thicker, but some of the potato cubes remain whole. Heat 1 tbsp of rapeseed oil in a pan. Cut the tofu into cubes and place it in the pan. Fry from all sides for about 5 minutes over medium heat.
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4.
Pick the parsley leaves, chop them, and add them together with the tofu cubes to the potato soup. Season the potato soup with salt, pepper, allspice, and freshly grated nutmeg and serve.
