Potato, carrot and zucchini soup with smoked tofu

Ingredients for 5 servings:

• some olive oil
• 1 onion(s)
• 400 g potatoes
• 4 carrots
• 1 zucchini
• 800 ml vegetable stock
• e.g. cream, cream cheese, sour cream or crème fraîche
• salt and pepper
• 175 g smoked tofu
• 1 tbsp rapeseed oil or sunflower oil
• 1 tsp agave syrup
• 1 dash of soy sauce
• Spice(s), e.g. cumin powder, paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the potatoes, carrots, and onion. Finely chop the onion and sauté in a little olive oil in a pan. Finely chop the carrots and potatoes and add them. Wash the zucchini, quarter it lengthwise, chop it, and add it too. Deglaze with the vegetable stock and simmer for about 20 minutes, until the vegetables are cooked through. Turn off the heat. Cut the smoked tofu into approximately 3 mm thick slices. Press the water out of the slices with a tea towel or kitchen towel. Heat 1 tablespoon of oil in a pan. Cut the tofu slices into four strips each and finely dice them. Add them to the pan and fry. When they are golden brown, turn off the heat and deglaze with 1 teaspoon of agave syrup and a dash of soy sauce. Season to taste with a pinch of salt, pepper, and spices. (I used cumin and paprika.) Now puree the vegetables. Fold in cream, cream cheese, or similar, if desired. Season to taste with salt and pepper. Serve everything together.