Blitz pea soup with spicy smoked tofu

Name: Blitz pea soup with spicy smoked tofu
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Spring onions; 200 g floury potatoes; 2-3 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 450 g frozen peas; 175 g smoked tofu; 1 red chilli pepper; 1/2 bunch Parsley; 7-10 Tbsp salt, pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Spring onions
200 g floury potatoes
2-3 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
450 g frozen peas
175 g smoked tofu
1 red chilli pepper
1/2 bunch Parsley
7-10 Tbsp salt, pepper

Directions

1
Clean, wash and cut the spring onions into rings. Peel, wash and chop the potatoes. 3⁄4 Fry onions and potatoes in 1 tbsp. hot oil. Add 1 l water and broth, bring to the boil, cover and cook for about 10 minutes. Add frozen peas, bring to the boil, cover and cook for 3-5 minutes.
2
Dice the tofu. Clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Wash parsley, shake dry, chop leaves. Fry the tofu in 1-2 tbsp. hot oil while turning.
3
Fry the chilli briefly, stir in the rest of the spring onions and parsley. Puree the soup. Season to taste with salt and pepper. Serve with Tofumix.