Soups & Stews

Roasted Cauliflower Soup with Smoked Tofu

Name: Roasted Cauliflower Soup with Smoked Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 Piece Parsnips; 1 Piece Onion (big); 2 Piece garlic cloves; 1 Piece Cauliflower; 200 g Smoked tofu; 1 Dose Butter beans; 500 ml Broth (ca.); 3 tbsp Olive oil; 1 tsp Salt; 1 Price Pepper; 1 Price nutmeg

50 Min2 PortionsSimple Rate

High-Protein Autumn Soup with Smoked Tofu

38g Protein

652 kcal

48g Carbs

29g Fat

Per serving

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Ingredients

2 serv.

Main ingredients
2 Piece Parsnips
1 Piece Onionbig
2 Piece garlic cloves
1 Piece Cauliflower
200 g Smoked tofu
1 Dose Butter beans
500 ml Brothca.
Spices & Oil
3 tbsp Olive oil
1 tsp Salt
1 Price Pepper
1 Price nutmeg

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Instructions

Roasting vegetables
Spread the vegetables and smoked tofu on the baking sheet, add olive oil and salt, and bake for 30-40 minutes at 180 degrees Celsius.
Puree
Put everything in a blender, add the butter beans and the broth, and puree everything.
Seasoning
Season with nutmeg, salt, and pepper
Serve
Enjoy and garnish as desired with balsamic cream and toasted pine nuts.

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Tips & variations

Garnish · Other beans

Garnish
Garnish with balsamic cream and roasted pine nuts
Other beans
Instead of butter beans, white beans or cannellini beans can also be used.

Tools I use

baking tray, Bamix Hand Blender, Large stainless steel cooking pot

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About this recipe

Quick to make and very high in protein. Topped with balsamic cream and roasted pine nuts,…

Quick to make and very high in protein. Topped with balsamic cream and roasted pine nuts, this creamy autumn soup fits perfectly into any vegan diet.

This creamy cauliflower-parsnip soup with smoked tofu is not only quick to make but also very high in protein. Perfect for autumn and ideal for a healthy vegan diet.