Vegan Solyanka

Ingredients for 3 servings:

• 800 ml vegetable stock
• 3 tbsp broth (cucumber broth)
• 2 tbsp soy sauce
• ½ tsp cayenne pepper
• 500 g potatoes
• 200 g smoked tofu
• 3 garlic cloves
• 3 gherkins
• 2 bell peppers
• ½ bunch of spring onions
• 2 tbsp tomato paste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Fast and simple

Combine the liquid soup ingredients and set aside. Peel and dice the potatoes, then rinse under clean water. Slice the bell peppers. Slice the garlic, spring onions, and gherkins. Briefly pat the tofu dry and cut into strips. Heat enough oil in a pot and brown the tofu all over. Add the tomato paste and stir in. Add the remaining vegetables, except for the gherkins, and sauté for 2 minutes. Season lightly with salt and pepper. Deglaze with the broth. Stir in the gherkins and potatoes, and simmer the soup for at least 30 minutes, until the potatoes are tender. If the soup is too thick at the end, you can easily thin it with a little more vegetable broth.