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🍲 Creamy Pea Soup with Crispy Mint Tofu

295 kcal · 30 min · 4 servings

Creamy Pea Soup with Crispy Mint Tofu Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut the vegetable into small cubes.
  2. 2. Wash the leek thoroughly. Cut it lengthwise and divide it into thin strips.
  3. 3. Peel the potatoes and rinse them. Cut them into coarse cubes.
  4. 4. Heat 2 tablespoons of oil in a pot over medium heat.
  5. 5. Add the onions and leek to the pot. Sweat the vegetables for about 3 minutes.
  6. 6. Add the potato cubes and peas. Fry everything for another 3 minutes.
  7. 7. Deglaze the vegetables with the vegetable broth.
  8. 8. Let the soup simmer on low heat for approx. 15 minutes.
  9. 9. Wash the mint and shake it dry.
  10. 10. Pluck the mint leaves from the stems.
  11. 11. Chop the mint leaves coarsely.
  12. 12. Cut the bread into cubes with an edge length of approx. 1 cm.
  13. 13. Dry the tofu with a kitchen towel.
  14. 14. Cut the tofu into approx. 1 cm large pieces.
  15. 15. Mix flour, garlic, paprika and herbs of Provence on a plate.
  16. 16. Toss the tofu cubes in the spice mixture until they are completely covered.
  17. 17. Heat the remaining oil in a pan over medium heat.
  18. 18. Shake off excess flour from the tofu.
  19. 19. Fry the tofu cubes in the pan for approx. 1 to 2 minutes.
  20. 20. Add the bread cubes to the pan.
  21. 21. Fry the bread cubes for approx. 3 to 4 minutes until golden brown.
  22. 22. Rinse the lemon hot.
  23. 23. Grate 1 teaspoon of lemon zest finely.
  24. 24. Halve the lemon.
  25. 25. Squeeze the lemon.
  26. 26. Mix the mint, the tofu cubes, the bread cubes and the lemon zest in a bowl.
  27. 27. Season the topping with salt.
  28. 28. Puree the soup finely.
  29. 29. Season the soup with lemon juice, salt and pepper.
  30. 30. Fill the soup into bowls.
  31. 31. Sprinkle the soup with the topping.
  32. 32. Serve the dish.

Nutrition per serving