Spinach Soup with Roasted Tofu
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The winter is finally coming now and you freeze outside, that’s bad enough. But today it’s raining continuously, it is also not really bright. On top of that the wind blows really strange! Unfortunately the weather alerts told the truth

But we let ourselves certainly not be beaten by the weather! Reason enough to cook a delicious soup that heats and fills us up

The frozen spinach can be, if not already done, thaw in the oven at about 100 °C very quickly. We buy fresh spinach fairly rare in Switzerland. Organic spinach costs compared to frozen (organic!) more than twice. The quality of the frozen one is great too! So why…

The spinach soup with roasted tofu is naturally gluten-free and is suitable as a main meal, as well as an appetizer.

Who wants to eat the soup over 2 days, should always cook only half of the mushrooms. The next day just cook the other mushrooms with the soup while boil up.

Total Time: 30 Minutes
Prep Time: 15 Minutes
Cooking Time: 15 Minutes

Ingredients

... for 4 servings
Portionen:
Roasted Tofu
200 g smoked tofu
1 tsp red curry paste
1 Tbsp coconut oil
Soup
500 g leaf spinach (frozen)
250 g mushrooms
2 l vegetable broth
2 twigs parsley
2 Tbsp coconut oil
1 Tbsp flour
1 tsp black peppercorns
1 tsp curcuma
 salt

Directions

  • 1
    Cut smoked tofu into small pieces
  • 2
    Heat coconut oil in the pan, roast tofu with curry paste briefly and then remove
  • 3
    Chop thawed spinach and parsley separated, clean mushrooms and halve or quarter them
  • 4
    Sauté spinach in a pan with some coconut oil for ~5 minutes, stirring occasionally and finally remove
  • 5
    Melt coconut oil in a pot and add flour all at once whisking vigorously. Stir occasionally until the roux gets light brownish
  • 6
    Deglaze roux with vegetable broth and add all ingredients, simmer for 5 minutes

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