Light Brussels sprout and spelt soup with smoked tofu

Ingredients for 8 servings:

• 200 g spelt
• 450 ml vegetable stock
• 750 g Brussels sprouts
• 2 onions
• 2 garlic cloves
• 200 g smoked tofu
• some oil for frying
• 1 ¼ liters vegetable broth

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 40 minutes

vegan, low-calorie

Cook the spelt in the vegetable broth for 15 minutes and then let it soak for at least 60 minutes. This step can be easily prepared. In the meantime, clean the Brussels sprouts and cut them into quarters. Finely dice the onions and garlic, and cut the smoked tofu into small cubes. Add a little oil (just enough to cover the bottom) to a large pot and lightly fry the diced onions and garlic over moderate heat until translucent. After a few minutes, add the smoked tofu cubes and fry them. As soon as the tofu and onions give off their typical roasted aromas, fill the pot with the 1.25 l vegetable broth, add the Brussels sprout quarters, and bring to a boil. After about 10 minutes of cooking time, add the soaked spelt and cook for another 5 minutes. Season with pepper to taste and, if desired, refine with plant-based cream (e.g., soy cream).