POTATO LEEK SOUP
The autumn is here, the winter is near but this vegan soup will warm you on cold days.
INGREDIENTS (for 2-3 portions)
- 4 middle-sized potatoes
- ½ leek
- 100 g smoked tofu
- 500 ml vegetable stock
- 1 tablespoon oil
PREPARATION
- Cut the tofu in little pieces
- Cut leek in rings
- Peel the potatoes and cut them in little cubes
- Heat the oil in a pot
- Sear the tofu
- take half of the tofu out of the pot and put it aside
- Add leek rings and roast for 5 minutes
- Add potatoes and roast for 1 minutes
- Infuse with the vegetable stock
- Let it simmer for 15 minutes
- Puree one-third of the soup and give it back to the rest of the soup
- Put the soup in 2-3 soup bowls
- Garnish with the rest of the roasted tofu
- Enjoy!
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