Colombian seafood soup

Ingredients for 4 servings:

• 1 eggplant(s)
• 400g tofu
• 2 carrots
• 2 tomatoes
• 1 onion(s)
• 2 celery sticks
• 3 garlic cloves
• 1 can coconut milk, approx. 400 g
• 50 ml white wine vinegar
• 500 ml vegetable stock
• 1 tbsp thyme
• 2 bay leaves
• 1 ½ nori sheets
• 2 tsp smoked salt
• salt and pepper
• 5 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

vegan

Peel and dice the eggplant. Squeeze the tofu and cut into medium-wide strips. Dice one of the carrots and thinly slice the other using a peeler. Dice the tomatoes and slice the onion and celery. Finely chop the garlic. First, fry the onion and garlic in oil until lightly browned. Then add the tomatoes, diced carrots, and celery. Fry until all are sautéed. Then add the coconut milk, white wine vinegar, thyme, bay leaves, and vegetable stock. Bring to a boil and simmer for 5 minutes. Stir in the tofu, the remaining carrot, and the eggplant. While it’s returning to a boil, add the torn nor leaves. Stir again. Simmer the soup for about 20 minutes. Season to taste with smoked salt, salt, and pepper.