Summary

Ingredients

• 500 g parsnip (s)
• 400 g potato (s)
• 1 large onion (s), approx. 00 g
• 2 cloves garlic)
• 3 shallot (s), approx. 100 g
• 100 g smoked tofu
• 50 ml oat cream (oat cream cuisine) or soy cream
• 3 tablespoon olive oil
• 1 bunch chives
• 400 ml vegetable stock powder
• little salt
• pepper
• Nutmeg, grated
• lemon juice

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Instructions

1. Peel and dice parsnips, potatoes, onions and cloves of garlic.
2. Heat 1.5 tablespoons of olive oil and fry the onion cubes in it. Add the vegetables and garlic, toast briefly and fill up with the broth. Simmer in a closed pot for around 20 minutes. When the vegetables are soft, puree everything in the blender or with the hand blender. Season with nutmeg, pepper and a little salt, stir in vegetable cream and lemon juice as desired and keep warm.
3. Heat the rest of the olive oil. Peel and finely dice the shallots. Finely dice the smoked tofu as well. Fry both in hot oil. Cut the chives into fine rolls.
4. To serve, divide the soup on plates or bowls, garnish with the tofu and onion mixture and the chives.