Hearty, vegan potato and bean soup

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 1 m.-sized onion(s)
• 2 garlic cloves
• 200g tofu
• 1 leek(s)
• 1 can of fava beans
• 300 ml vegetable stock
• 250 ml oat cream (oat cream cuisine)
• 1 cup of soy cream fraîche (crème fraîche alternative), approx. 150 g
• 2 tbsp ajvar
• 2 tbsp lemon juice
• 2 tbsp paprika powder, sweet
• 2 tbsp paprika powder, hot
• 1 pinch(s) of saffron
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the potatoes, boil briefly, and rinse with cold water. Blend the potatoes, onion, garlic, oat cream, and vegetable stock until creamy. In a large pan, shred the soft tofu and fry it in a little oil. Wash the leek, cut it into thin rings, and sauté it with the tofu for a few minutes. Deglaze with the potato cream. Stir in the vegan crème fraîche, ajvar, lemon juice, beans, and remaining spices. Simmer over medium heat for about 15 minutes and season with salt and black pepper (or cayenne pepper or chili powder, if desired). Serve with a few slices of baguette.