Tofu Vegetable Pot

Ingredients

• 200 g potatoes (2 potatoes)
• 150 g kohlrabi (1 piece)
• 100 g carrots (1 carrot)
• 100 g leeks (1 small stalk)
• 700 ml classic vegetable broth
• 2 Bay leaves
• 450 g Brussels sprouts (frozen)
• 100 g smoked tofu
• nutmeg
• Salt
• Pepper
• 0.5 bunch Chives

Instructions

1. 1.

   Peel, wash, and dice potatoes, kohlrabi, and carrots.

2. 2.

   Clean the leek, cut lengthwise, rinse, and slice into ~1 cm rings.

3. 3.

   Bring vegetable broth with bay leaves to a boil in a pot, add diced potatoes, carrots, and kohlrabi, and bring back to a boil.

4. 4.

   Add Brussels sprouts and leeks, then boil again. Cover and simmer over medium heat for about 15 minutes.

5. 5.

   Dice the tofu, add it to the vegetables, and simmer on low heat for about 3 minutes. Add nutmeg, salt, and pepper.

6. 6.

   Rinse the chives, pat dry, cut into ribbons, and sprinkle over the tofu vegetable pot before serving.