Potato Soup with Tofu

Name: Potato Soup with Tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Universal
Ingredients: 600 g Soup vegetables; 800 g Potatoes; 110 g Onions; 27.0 g Canola oil; 0.4 g Bay leaves; 0.55 g Majoran; 700 g Vegetable stock; 400 g Smoked tofu; Salt; Pepper; 0.82 g All spice; Nutmeg

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A creamy and hearty soup that combines a soup of potatoes and other vegetables with fried smoked tofu. The savory umami flavor of the tofu adds a delicious contrast of textures to the creamy potato base. It's a healthy and filling meal that can be easily customized to suit individual tastes.

Category: Soup

Source: eatsmarter.de

Equipment

Saucepan

Ingredients

	Soup vegetables
	Potatoes
	Onions
	Canola oil
	Bay leaves
	Majoran
	Vegetable stock
	Smoked tofu
	Salt
	Pepper
	All spice
	Nutmeg

Instructions

Clean and wash the greens. Peel carrot and celery and cut into cubes of about 1 cm. Halve leek lengthwise and cut into pieces about 1 cm. Shake parsley dry and set aside. Peel and wash the potatoes and cut into cubes of about 1 cm.

Peel and finely dice the onion. Heat half of the canola oil in a pot and sauté the onions in it. Add potatoes, carrots, celery, leek, bay leaves and marjoram and sauté briefly. Add vegetable broth and bring to a boil. Cover and cook over medium heat for about 20 minutes.

Remove bay leaves. Briefly puree potato soup with a hand blender so that it becomes a little creamier, but some of the potato cubes still remain whole. Heat the remaining canola oil in a frying pan. Cut the tofu into cubes and add to the pan. Sauté over medium heat on all sides for about 5 minutes.

Pluck parsley leaves, chop and add to potato soup together with tofu cubes. Season potato soup with salt, pepper, allspice and some freshly grated nutmeg and serve.