Pea and Bean Soup with Grilled Avocado
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), red
- 200 g tofu, Japanese, deep-fried
- 2 shallot (s)
- 0.5 teaspoon ½ sambal oelek
- 0.5 teaspoon ½ pepper, Tasmanian, freshly ground in a mortar
- 2 tablespoon olive oil
- 400 g peas, frozen
- 400 g beans, white
- 750 ml water
- 400 ml coconut milk
- Vegetable stock, instant for 1 liter liquid
- sea-salt
- 1 avocado (s)
- 1 tablespoon piment d`Espelette
Print Recipe
Pin Recipe Instructions
- Peel and dice the shallots.
- Heat 1 tablespoon of olive oil in a pan and fry the shallots in it until translucent. Add the peas and beans and stir-fry for 5 minutes. Add the water and coconut milk and season with salt and pepper. Add vegetable stock. Bring the soup to the boil once and then simmer for 20 minutes.
- Preheat the oven. Peel the avocado and cut into cubes. Sprinkle with the allspice and grill in the oven for 3 minutes.
- Peel the red onion and cut into cubes. Cut the Japanese tofu into cubes. Heat 1 tablespoon of olive oil in the pan and fry both well.
- Puree the soup after 20 minutes. Season to taste with salt, pepper and sambal oelek. Serve the avocado and tofu mixture in small bowls.
- https://www.vegan-cooking-with-thalija.de/archive/1000
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