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🍲 Creamy Leek and Cheese Soup with Marinated Tofu Cubes

433 kcal · 30 min · 4 servings

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 small cubes. Mix soy sauce, oil, and vinegar to make a marinade, and let the tofu cubes marinate in it for about 30 minutes.
2. 2. Clean the leek, wash it, and slice it into thin rings. Peel the garlic and chop it finely. Wash the thyme, shake it dry, and pluck the leaves off the stems.
3. 3. Melt 1 tablespoon of coconut oil in a pot. Sauté the leek, garlic, and half of the thyme in it over medium heat for 1–2 minutes. Deglaze with 300 ml of water and let the soup simmer on low heat for about 10 minutes.
4. 4. Meanwhile, grate the Gouda cheese. Stir the cream cheese and mustard into the soup.
5. 5. Heat the remaining coconut oil in a frying pan. Fry the marinated tofu cubes in it over medium heat for about 5–7 minutes.
6. 6. Stir the grated cheese into the soup. Divide the soup among 4 bowls, garnish with the tofu cubes and the remaining thyme, and serve.

Nutrition per serving

• kcal: 433
• Protein: 21 g · Fett/Fat: 35 g · Carbs: 8 g