Tofu and cucumber soup

Ingredients for 4 servings:

• 200 g tofu, organic
• 2 large cucumbers, organic
• 4 medium-sized potatoes, organic, waxy
• 500 ml water
• 1 tbsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 1 tbsp olive oil, cold squeezed
• 1 tbsp rapeseed oil (truffle)
• 2 tbsp soy sauce
• 1 tsp agave syrup, organic
• 1 tsp fennel (fennel powder)
• 1 pinch smoked salt, Danish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, based on a Chinese recipe

Wash, peel, and slice the potatoes. Wash, peel, and dice the cucumbers. Peel the garlic and ginger and finely dice them. In a soup pot, heat the garlic with olive oil and agave syrup until browned. Add the potato slices and fry for 2 minutes, then deglaze with half a glass of water. Simmer with the lid on for 5 minutes at the lowest heat. Meanwhile, dice the tofu and marinate it in a bowl with truffle rapeseed oil. First, add the diced cucumbers and 500 ml of water to the potatoes. Bring to a boil, then add the tofu cubes along with the truffle rapeseed oil. Bring back to a boil, then reduce the heat and simmer for another 10 minutes. Finally, season with soy sauce, fennel powder, and Danish smoked salt.