First, peel the potatoes and cut them into small cubes. Then peel the carrots and celery, slice the carrots (if you want to cut them in half again) and cut the celery into small pieces. The leek is cut into rings and the parsley finely chopped. The potatoes and vegetables are then washed and set aside (the parsley separately).
Then cut the smoked tofu into small cubes and peel and chop the onion.
Cook:
Fry the smoked tofu in a large pan in a little sunflower oil until crispy. The vegetable broth can also be mixed. Then add the onions and sauté together with the smoked tofu until translucent. Then the potatoes and vegetables (except for the parsley) are put into the pot and filled with vegetable stock until everything is well covered. Let everything cook for about 30 minutes.
Spice up:
Remove the stove from the pot and use a hand blender to puree the soup lightly and briefly. The potatoes do not have to be completely pulped, and the tofu should not be mashed too much. Then put the pot back on the stove and stir in a dash of soy milk, the flour and the yeast flakes (bring to the boil briefly).
Depending on the desired thickness and consistency of the soup, add more or less soy milk, flour and yeast flakes.
Finally, depending on your taste, season with salt, thyme, pepper (white and colored) and garlic and stir in the parsley.
The yeast flakes, soy milk and flour are an excellent substitute for sour cream, milk, processed cheese or anything else.
The smoked tofu tastes seared like crispy, spicy bacon.
This makes it a super delicious dish for anyone who cannot imagine a potato soup without hearty bacon and creamy cream.
Ingredients
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