Vichyssoise soup

a sweet potato and leek cream with tofu and spinach

A sweet potato version of the typical French soup with a fresh touch of ginger and lemongrass.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, celery, soya, gluten

Utensils:

(Hand) blender

Ingredients

Leek

Sweet potato

Ginger

Lemongrass

Garlic

Green apple

Vegetable broth

Oat cream

Tofu

Spinach

Red onion

Cherry tomatoes

Turmeric powder

Rawmesan powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2004
479
24
4
64
27
11
9
0
89

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel the sweet potato and apple, and cut them into small cubes. Roughly chop the leek, garlic, ginger and lemongrass. Dissolve the broth in 1 litre of boiling water.

Heat 2 tablespoons of olive oil in a medium-size pot. Add the turmeric and all the vegetables, and sauté everything for 5 minutes. Season to taste. Add the hot broth and bring it to a simmer. Let it cook for 15-20 minutes until the sweet potato is tender. Blend it with a hand blender to a smooth cream. Add the oat cream and stir it all together. Season to taste.

Peel the onion and cut it into strips. Sauté it in 1 tablespoon of olive oil. Cut the tofu into cubes of 1cm and sauté in olive oil until it browns. Remove from the pan. Add another tablespoon of olive oil and sauté the whole cherry tomatoes for 1 minute until they change colour. Remove from the pan. In the same pan, but with the fire off, sauté the spinach for a few seconds. Remove from the pan and season to taste.