Summary

Ingredients

For the soup:

• 800 ml vegetable stock
• 100 ml fish sauce, vegan
• 1 tablespoon sriracha sauce
• 1 teaspoon ginger

Also:

• 200 g smoked tofu
• 400 g Brussels sprouts
• 1 packet soup greens
• 2 cloves garlic)
• 1 spring onion (s)
• 1 sweet potato (s)
• salt and pepper
• coriander
• oil

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Instructions

1. Cut the leek and carrots from the soup greens into slices. Dice the celery very small. Cut the spring onion into slices and set aside the green part as a garnish. Finely chop the garlic cloves. Process the sweet potato into pasta. Pluck the leaves from the coriander. Dab and dice the smoked tofu.
2. Heat some oil in a saucepan and first fry the smoked tofu all around. Add the vegetables except for the sweet potato, coriander and the green part of the spring onion and fry for 3 minutes. Salt and pepper lightly. Mix the ingredients for the soup and add to the saucepan. Let simmer for 15 minutes. Add the sweet potatoes and simmer for another 5 minutes. Garnish with coriander and the green part of the spring onion.
3. Tip: Please pre-cook frozen Brussels sprouts beforehand. You can use soy sauce as a substitute for vegan fish sauce. You can find a recipe for vegan seaweed-based fish sauce in the recipe overview on my profile page.