Parsnip and carrot soup

Ingredients for 2 servings:

• 100 g tofu, Japanese, deep-fried
• 1 large onion(s)
• 1 tbsp margarine (Alsan)
• 1 tbsp olive oil
• ½ bunch chives
• 1 shallot(s)
• 1 onion(s)
• 100 g carrot(s)
• 100 g parsnip(s)
• 1 turnip
• 100 ml dry white wine
• 500 ml soy milk (soy drink)
• 200 ml water
• 1 tsp sea salt, as needed
• ½ tsp Szechuan pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Wash and finely chop the chives. For the soup, peel and finely dice the shallot and onion. Peel and finely dice the parsnip, carrots, and turnips. Add olive oil to a pot and sauté the onion and shallot until translucent. Add the root vegetables, sauté for 3 minutes, and then deglaze with the liquid. Season the soup with salt and pepper, cover, and simmer gently for 20 minutes. Meanwhile, dice the tofu. Peel and dice the onion. Melt the Alsan in a pan and fry both in the pan for a few minutes until crispy. Add the chives to the soup, season to taste, and serve with the tofu. https://www.vegan-cooking-with-thalija.de/archive/1151