Parsnip soup with smoked tofu

Ingredients for 2 servings:

• 500 g parsnip(s)
• 400 g potatoes
• 1 large onion(s), approx. 100 g
• 2 garlic cloves
• 3 shallots, approx. 100 g
• 100 g smoked tofu
• 50 ml oat cream (Oat Cream Cuisine) or soy cream
• 3 tbsp olive oil
• 1 bunch of chives
• 400 ml vegetable stock powder
• little salt
• pepper
• Nutmeg, freshly grated
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Peel and dice the parsnips, potatoes, onion, and garlic cloves. Heat 1.5 tablespoons of olive oil and sauté the diced onion. Add the vegetables and garlic, roast briefly, and then add the broth. Simmer in a covered pot for about 20 minutes. When the vegetables are soft, puree everything in a blender or with a hand blender. Season with nutmeg, pepper, and a little salt. Stir in plant-based cream and lemon juice, if desired, and keep warm. Heat the remaining olive oil. Peel and finely dice the shallots. Finely dice the smoked tofu. Fry both in the hot oil. Finely chop the chives. To serve, ladle the soup into plates or bowls and garnish with the tofu and onion mixture and the chives.