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🍲 Creamy Vegan Potato and Smoked Tofu Soup

370 kcal · 30 min · 4 servings

Ingredients

• Soup vegetables 1 bunch
• Potatoes, mainly waxy 800 g
• Onions, yellow 1 pc.
• Smoked tofu 400 g
• Oil 2 tbsp
• Vegetable broth 1.5 L
• Salt 1 tsp
• Marjoram, dried 1 tsp
• Bay leaves, dried 1 pc.
• Parsley, fresh 10 g
• Pepper, black ground pinch

Instructions

1. 1. Wash the soup vegetables thoroughly. Peel them if necessary. Cut the vegetables into cubes of about 1 cm.
2. 2. Peel the potatoes and wash them. Cut the potatoes into cubes of about 1 cm as well.
3. 3. Halve the onion and peel it. Cut the onion into cubes.
4. 4. Cut the smoked tofu into cubes.
5. 5. Heat 2 tablespoons of oil in a pot over medium heat.
6. 6. Fry the smoked tofu together with the onions for 3 to 4 minutes.
7. 7. Add the soup vegetables and potatoes to the pot. Fry everything together for about 2 minutes.
8. 8. Deglaze the vegetables with vegetable broth.
9. 9. Add 1 teaspoon of salt, marjoram, and a bay leaf to the soup.
10. 10. Let the potato soup simmer for about 30 minutes.
11. 11. Wash the parsley thoroughly.
12. 12. Shake the parsley dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Finely chop the parsley leaves.
15. 15. Take about 300 ml of the hot potato soup out of the pot.
16. 16. Pour the removed soup into a tall container.
17. 17. Puree the soup until smooth.
18. 18. Pour the pureed soup back into the pot.
19. 19. Season the soup with salt and pepper to taste.
20. 20. Serve the hot soup on plates.
21. 21. Sprinkle the chopped parsley over the soup.
22. 22. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 370
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 42 g