Pea and bean soup with grilled avocado

Ingredients for 4 servings:

• 1 onion(s), red
• 200 g tofu, Japanese, deep-fried
• 2 shallots
• ½ tsp sambal oelek
• ½ tsp pepper, Tasmanian, freshly ground
• 2 tbsp olive oil
• 400 g peas, frozen
• 400 g white beans
• 750 ml water
• 400 ml coconut milk
• Instant vegetable broth for 1 liter of liquid
• Sea salt
• 1 avocado(s)
• 1 tbsp allspice d’Espelette

Instructions

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

vegan

Peel and dice the shallots. Heat 1 tablespoon of olive oil in a pan and fry the shallots until translucent. Add the peas and beans and stir-fry for 5 minutes. Add the water and coconut milk, and season with salt and pepper. Add the vegetable stock. Bring the soup to a boil, then simmer for 20 minutes. Preheat the oven. Peel and dice the avocado. Sprinkle with allspice and grill in the oven for 3 minutes. Peel and dice the red onion. Dice the Japanese tofu. Heat 1 tablespoon of olive oil in the pan and fry both until well browned. After 20 minutes, puree the soup. Season with salt, pepper, and sambal oelek. Serve the avocado and the tofu mixture in small bowls. https://www.vegan-cooking-with-thalija.de/archive/1000