Vegan paprika-sesame-broccoli soup with couscous and tofu croutons

Ingredients for 3 servings:

• 250 g broccoli, stems and stalks
• 150 g bell pepper(s), roasted, from the jar
• 1 m.-sized onion(s)
• 3 garlic cloves
• 15 g ginger root
• 40 g couscous
• 500 ml vegetable stock
• 300 ml water
• 250 ml coconut milk
• 2 tbsp tahini (sesame paste)
• 1 tbsp miso paste, dark (Aka)
• 1 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• n. B. Coriander leaves
• e.g. salt and pepper
• 100 g smoked tofu
• 15 g dumpling bread (dried bread cubes)
• 1 small pepper, red
• 1 tbsp soy sauce
• 2 tsp sesame oil, roasted
• 2 tsp paprika powder, smoked
• 1 tbsp sesame seeds, roasted
• 4 tsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

For the broccoli, leftover stems and peeled cores are sufficient, as these pieces will be pureed during preparation anyway. If you only have the good florets, use them, of course. Cut the leftover broccoli into pieces. Roughly chop the roasted bell pepper from the jar. Peel and dice the onion. Peel the garlic and finely chop or press it. Peel and chop the ginger. Cut the smoked tofu into small cubes. Remove the stems from the bell peppers, then slice them lengthwise, wash them, remove the inner membranes and seeds, and then cut into thin rings. For the tofu marinade, mix the soy sauce, sesame oil, and smoked paprika in a small bowl. For the soup, heat olive oil in a saucepan and sauté the onions and garlic for 4-5 minutes over medium heat. Deglaze with a little water and sauté for another 4-5 minutes, until the onions have taken on some color and the water has evaporated. Then add the remaining water and vegetable stock. Add the broccoli, bring to a boil, and simmer with the lid closed for about 20 minutes. After about 10 minutes, add the ginger, and after about 15 minutes, the roasted bell peppers. When the broccoli is tender, remove the pot from the heat and puree the soup with a hand blender. Pour in the coconut milk. Stir in the nutritional yeast, sesame paste, miso paste, and apple cider vinegar, and bring to a boil. Then remove the pot from the heat or reduce the heat to low, sprinkle in the couscous, and let it swell for about 6-8 minutes. Finally, stir everything together again and season with salt and pepper. While the couscous is swell, prepare the tofu croutons: Heat the oil in a small pan and fry the tofu cubes on all sides for about 5 minutes. Towards the end, add the breadcrumbs and pepperoni rings and fry briefly. Pour the marinade over the soup, stir everything together, and continue to cook over medium heat for about 2 more minutes. Finally, add the toasted sesame seeds and mix everything together. When serving, scatter the tofu croutons over the soup and garnish with freshly chopped cilantro.