Vegetarian Leek and Potato Peanut Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks (large sticks)
- 1 small zucchini
- 8 medium potato (s)
- 1 chilli pepper (s), possibly
- 400 g tofu
- 100 ml sauce (satay sauce - satay sauce)
- 3 tablespoon soy sauce
- 1 liter vegetable stock
- 1 tablespoon margarine
- Tabasco
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the tofu, mix with satay and soy sauce and set aside. Then chop the chilli pepper, clean the leek. Cut the leek into half rings, the dark green parts can also be used.
- Melt the margarine in a saucepan, add the leek and chilli and fry while stirring. Meanwhile, peel, wash and dice the potatoes. Wash and dice the zucchini as well. Add both to the leek and fry for about 10 minutes.
- Now pour in half of the vegetable stock so that it doesn`t become too runny and cook for 10 minutes. When the potatoes are soft enough, chop everything up with a hand blender and add the tofu. Bring to the boil again, adding stock if necessary. Now season with Tabasco, pepper and salt.
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