Summary

Ingredients

• 1 small broccoli
• 1 medium carrot (s)
• 0.5 ½ aubergine (s)
• 4 spring onion (s)
• 1 bell pepper (s)
• 6 mushrooms
• 150 g tofu
• 1 ½ liter vegetable stock, yeast-free
• soy sauce
• 1 ½ teaspoon curry paste, green, vegan
• 1 teaspoon five-spice powder
• Salt (sesame salt)

Print Recipe Pin Recipe

Instructions

1. The vegetables are roughly cut into small pieces and the tofu is diced. The broth is brought to the boil with the spice mixture and the curry paste, vegetables and tofu are added, everything simmer for about 15 minutes. Put in a bowl and sprinkle with sesame salt.
2. As an alternative to curry paste, you can also simmer a finely chopped chilli pepper and finely chopped ginger in the soup. Both spices are ideal for heating up and driving out bacteria.