← All recipes

🍽️ Autumn Vegetable Soup

210 kcal · 30 min · 4 servings

Ingredients

• 2 yellow beets
• 200 g potatoes
• 1 onion
• 10 g ginger
• 1 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• 750 ml vegetable broth
• salt
• white pepper
• 250 g tofu
• 1 tbsp fresh chopped parsley

Instructions

1. 1. Heat some oil in a pot over medium-high heat.
2. 2. Peel the yellow beets and the potatoes.
3. 3. Cut the yellow beets into approx. 2 cm cubes.
4. 4. Cut the potatoes into very thin strips.
5. 5. Peel the onion and the ginger.
6. 6. Finely chop the onion and the ginger.
7. 7. Sauté the onions and ginger in the hot oil until soft and translucent.
8. 8. Add the yellow beets to the pot.
9. 9. Simmer the yellow beets for about 2 minutes.
10. 10. Deglaze the mixture with vinegar.
11. 11. Add the broth.
12. 12. Simmer the soup covered for approx. 15 to 20 minutes.
13. 13. Add the potato strips to the soup.
14. 14. Season the soup with salt and pepper to taste.
15. 15. Cut the tofu into approx. 1 cm cubes.
16. 16. Warm the tofu through briefly in the soup at the end.
17. 17. Divide the soup into bowls.
18. 18. Garnish the soup with parsley.
19. 19. Serve the soup.

Nutrition per serving

• kcal: 210
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 17 g