Summary

Ingredients

• 0.5 ½ cucumber (s)
• 2 carrot (s)
• 4 stalks celery
• 2 cloves garlic)
• 1 bunch spring onion (s)
• 2 sprigs thyme
• 8 tablespoon olive oil
• 2 tablespoon tomato paste
• 800 ml vegetable stock
• 400 ml Borlotti beans (can)
• 400 ml tomatoes, chunky (can)
• 0.5 tablespoon ½ oregano
• sea salt
• 0.5 teaspoon ½ pepper, colored, ground in a mortar
• 25 g basil, fresh
• 200 g tofu, Japanese, deep-fried (e.. from Taifun)

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Instructions

1. Peel the cucumber and cut into small cubes. Peel the carrots and dice them too. Wash the celery and cut into thin slices. Peel garlic and chop finely. Wash the spring onions and cut into rings. Wash, pluck and chop the thyme.
2. Heat 3 tablespoons of olive oil in a saucepan. Sauté the onions with the garlic until they are golden yellow. Add celery, cucumber and carrots and stir-fry over high heat. Add tomato paste and fry briefly. Deglaze with the vegetable stock.
3. Drain the beans, rinse and also add to the saucepan. Stir in oregano and tomato pieces. Season with salt and pepper and simmer everything together for 20 minutes on a medium heat.
4. Cut the tofu into cubes and add to the soup 5 minutes before the end of the cooking time of the soup with the thyme.
5. Wash and roughly chop the basil. Puree with the remaining olive oil and 3 tablespoons of lukewarm water in a container with a hand blender. Add a pinch of salt.
6. Season the soup to taste, arrange on a plate and garnish with the basil foam.
7. You can also find the recipe on my site: https://vegan-cooking-with-thalija.de/archive/1285