Soups & Stews

Protein-rich autumn soup with smoked tofu

⏱ 50 Min 🍽 2 Servings 📊 Einfach 💪 38g Protein
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Protein-rich autumn soup in just 50 minutes

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.

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.

Table of contents

Ingredients

Adjust portions
2
  • Main ingredients
  • 2.0Piece Parsnips

  • 1.0Piece Onion

    big
  • 2.0Piece garlic cloves

  • 1.0Piece Cauliflower

  • 200.0g Smoked tofu

  • 1.0Dose Butter beans

  • 500.0ml Broth

    ca.
  • Spices & Oil
  • 3.0EL Olive oil

  • 1.0TL Salt

  • 1.0Price Pepper

  • 1.0Price nutmeg

Step-by-step guide

1
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.

2
Puree

Put everything in a blender, add the butter beans and the broth, and puree everything.

3
Seasoning

Season with nutmeg, salt, and pepper

4
Serve

Enjoy and garnish as desired with balsamic cream and toasted pine nuts.

Nutritional values for 2 servings
38g
Protein
48g
Carbohydrates
29g
Fat
Total calories 652 kcal

Die Nährwerte beziehen sich auf 2 Portionen (Gesamtrezept). Passe die Mengen gerne auf deine persönlichen Bedürfnisse an.

Tips & Variations

Garnish

Garnish with balsamic cream and roasted pine nuts

Other beans

Instead of butter beans, white beans or cannellini beans can also be used.

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