Pea soup with smoked tofu

Name: Pea soup with smoked tofu
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Spring onions; 2 Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Vegetable broth (instant); 450 g frozen peas; 200 g smoked tofu; 1 red chilli pepper; 1/2 bunch Parsley; 150 g Schmand

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Instead of bacon and sausages, try smoked tofu for that hearty note. It contains not even five percent fat

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Spring onions
2 Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Vegetable broth (instant)
450 g frozen peas
200 g smoked tofu
1 red chilli pepper
1/2 bunch Parsley
150 g Schmand

Directions

1
For the soup, clean and wash the spring onions. Put leek onion green aside for the garnish, cut the white into rings. Peel, wash and chop the potatoes.
2
Heat 1 tablespoon of oil in a pot, add spring onion rings and fry until translucent. Steam the potatoes briefly. Season with salt and pepper. Deglaze with 1 l water. Bring to the boil, stir in stock and cook covered for about 12 minutes. Add peas, boil up again and cook for another 3 minutes.
3
Meanwhile cut the tofu into fine cubes for the filling. Clean and wash the chilli and cut into fine rings. Cut spring onion green into fine rings. Wash parsley, shake dry and cut finely.
4
Heat 1 tablespoon of oil in a frying pan, fry the tofu in it while turning. Fry the chilli briefly. Remove from the heat. Stir in spring onion green, sour cream and parsley.
5
Finely puree the pea soup. Season to taste with salt and pepper. Serve the soup with the tofu mixture.