John Myers
Ingredients for 3 servings:
- 2 onions, red
- 4 garlic cloves
- 150 g Hokkaido pumpkin(s)
- 150 g potatoes
- 200 g smoked tofu
- 500 ml vegetable stock
- 500 ml water
- 150 g soy cream fraîche (crème fraîche alternative)
- 200 ml rice cream (rice cream cuisine)
- 3 tbsp vegetable oil for frying
- 1 sea salt
- 1 tsp pepper (Tellicherry pepper), freshly ground
- 1 tsp cumin
- 2 tbsp curry paste, yellow
- 1 sprig of oregano
- 1 tbsp parsley
- 3 tbsp sauce (no fish sauce)
- 240 g Basmati rice, cooked
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegan
Peel and chop the onions and garlic. Dice the pumpkin. Peel and dice the potatoes. Dice the smoked tofu. Chop the oregano leaves. Roughly chop the parsley. Heat two tablespoons of oil in a pan. Fry the onions and garlic for 2 minutes until translucent. Add the cumin, curry paste, salt, and pepper. Fry for another 5 minutes while stirring. Now add the vegetable stock, water, and no-fish sauce, along with the potatoes, pumpkin, and oregano. Simmer for 20 minutes, until the pumpkin and potatoes are almost cooked. Heat the remaining oil in a pan and fry the smoked tofu until crispy. After 3 minutes, add the parsley, rice cream, and crème fraîche. Simmer together for 2 minutes. Just before serving, add the smoked tofu to the soup. First, arrange the rice on a plate, then pour the soup over it. The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/762/dsc00325
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