Vegan Sheep Cheese Soup

24g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

Main

• 2 tbsp sunflower oil
• 150 g onion (finely diced)
• 5 g garlic (minced)
• 600 g potato (starchy (type C))
• 1 l vegetable broth
• 2 bay leaves
• 1/2 tsp caraway seeds (ground)
• 1/4 tsp smoked paprika (ground)
• 1 1/2 tsp salt
• 1 pinch black pepper
• 200 g firm tofu (diced)
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice

topping

• 200 g smoked tempeh
• chives (chopped)

Contains: celery, soy

How to make it

1. In a soup pot with heated oil, sauté the finely chopped onion. Cook for about 10 minutes over medium heat.
2. Then add the finely grated garlic for one minute.
3. Add the finely chopped and peeled potatoes, covering everything with vegetable broth.
4. Stir in the bay leaves, ground caraway, smoked paprika, salt and black pepper.
5. Simmer this vegan base for 10-15 minutes over medium heat until the potatoes are tender.
6. Add the chopped tofu and nutritional yeast to the pot, remove the bay leaf and blend everything smooth with an immersion blender.
7. Season the soup with lemon juice and add salt to taste.
8. Don’t hesitate to add more lemon or nutritional yeast according to your taste. Serve with roasted smoked tempeh or tofu for extra protein and fresh chives.

Nutrition