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🍲 Creative Beetroot Carrot Soup

381 kcal · 30 min · 4 servings

Ingredients

• 2 beetroot bulbs (with leaves)
• 150 g floury-cooking potatoes
• 3 carrots
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 650 ml vegetable broth
• salt
• pepper
• 1 organic orange
• 3 tomatoes
• 350 g tofu
• 4 tbsp soy sauce
• 3 tbsp rapeseed oil
• 0.5 bunch parsley (10 g)
• 2 tbsp soy yogurt alternative (20 g each)
• 1 organic lemon

Instructions

1. 1. Thoroughly wash the beetroots, potatoes, and carrots.
2. 2. Peel the vegetables and cut them into small cubes.
3. 3. Shake the beetroot leaves dry and set them aside.
4. 4. Peel the onion and the garlic.
5. 5. Finely chop the onion and the garlic.
6. 6. Heat the olive oil in a pot.
7. 7. Sauté the onion for three minutes over medium heat.
8. 8. Add the remaining vegetables and the garlic.
9. 9. Cook the mixture for another three minutes.
10. 10. Pour the broth into the pot.
11. 11. Season the soup with salt and pepper.
12. 12. Bring the soup to a boil.
13. 13. Rinse the orange under hot water.
14. 14. Dry the orange.
15. 15. Grate the peel of the orange into fine strips (zests).
16. 16. Squeeze the juice from the orange.
17. 17. Wash the tomatoes.
18. 18. Cut off the hard stem areas of the tomatoes.
19. 19. Cut the tomatoes into pieces.
20. 20. Add the orange juice to the soup.
21. 21. Add the tomato pieces to the soup.
22. 22. Let the soup simmer on low heat for 20 to 25 minutes.
23. 23. Check if the vegetables are soft.
24. 24. Cut the tofu into bite-sized cubes.
25. 25. Marinate the tofu cubes in the soy sauce for 20 minutes.
26. 26. Turn the tofu cubes over several times during the marinating time.
27. 27. Heat the rapeseed oil in a frying pan.
28. 28. Remove the tofu from the marinade.
29. 29. Let the excess oil drip off the tofu.
30. 30. Thread the tofu cubes onto four skewers.
31. 31. Fry the tofu skewers for 5 to 7 minutes over medium heat.
32. 32. Turn the skewers regularly.
33. 33. Cook the skewers until they are golden brown all over.
34. 34. Puree the soup finely using a hand blender.
35. 35. Bring the soup back to a boil.
36. 36. Stir half of the orange zests into the soup.
37. 37. Add a little more broth if needed.
38. 38. Wash the parsley.
39. 39. Shake the parsley dry.
40. 40. Chop the parsley.
41. 41. Ladle the soup into bowls or deep plates.
42. 42. Add a dollop of soy yogurt to each plate.
43. 43. Garnish the soup with the beetroot leaves.
44. 44. Sprinkle the parsley over the soup.
45. 45. Sprinkle the remaining orange zests over the soup.
46. 46. Season the soup with pepper.
47. 47. Rinse the lemon under hot water.
48. 48. Cut the lemon into pieces.
49. 49. Serve the soup together with the tofu skewers.
50. 50. Serve the soup together with the lemon pieces.

Nutrition per serving

• kcal: 381
• Protein: 20 g · Fett/Fat: 19 g · Carbs: 31 g