Vegetable Soup with Tofu Dumplings

Instructions

1. • 1 carrot
   • 1 zucchini
   • 4 mushrooms
   • 60 g leek
   • 1 spring onion

   Cut the carrot, courgette, mushrooms and leek into fine strips and place in a bowl. Cut the spring onion into rings and add the white parts to the rest of the vegetables. Collect the green ends in a separate bowl.

2. • 1000 ml vegetable stock
   • 1 tbsp oil
   • 1 tbsp balsamic vinegar

   Heat the vegetable stock in a saucepan. Sauté the vegetables in a pan with a little oil, deglaze with balsamic vinegar and cook for about 7 minutes on medium heat.

3. • 200 g tofu
   • 1 tbsp olive oil
   • 1 tbsp soy sauce
   • 8 leaves coriander
   • 1 pinch of coriander seeds (ground)
   • 1 pinch of cumin
   • ½ tsp curry powder
   • pepper
   • 1 pinch of salt
   • 4 tbsps breadcrumbs

   While the vegetables are steaming, prepare a blender. Add the tofu, olive oil, soy sauce and coriander leaves and blend for 30 seconds. Season with ground coriander seeds, cumin, curry, salt and pepper. Add the breadcrumbs and mix for another 20 seconds until a malleable mass is formed.

4. When the broth is boiling, form dumplings from the tofu mixture and place them in the boiling broth for 6 minutes. You can form the dumplings either with wet hands or with two tablespoons.

5. Serve the vegetables on deep plates, place the dumplings on top and pour on the stock. Finish with the green spring onions.

Happy cooking and Mahlzeit!