Informations supplémentaires
30 min.
|
547 kcal
|
easy
|
|
Printable version
1. Setup
Chop the parsley. Cut the potatoes into small cubes. Thinly slice the leek. Drain the corn. Crumble the tofu.
2. Cook the tofu
Heat a generous drizzle of oil in a big pot. Add the tofu and the spices and cook 4-6 minutes until colored and crispy. Add salt and pepper. Remove from the pot and put on a paper towel.
3. Cook the vegetables
Add a drizzle of oil to the pot if needed. Add the potatoes and the leek and cook 3-4 minutes. Add salt and pepper.
4. Add the broth
Add the broth cube with 3 2P | 5 3P cups of water. Bring to a boil. Reduce heat to medium and cook 10-12 minutes. Add the cream and the corn and cook 3-4 minutes. Adjust the salt and pepper to taste.
5. Plate your dish
Serve the soup and garnish with the parsley and the tofu. Bon appétit!
500gYellow Potato(es)
0.5unitLeek(s)
1unitCorn Kernels
0.5unitFresh Italian Parsley
300gTofu
120mlCream 18%
1unitVegetable Broth Cube(s)
10gSpice Mix (smoked paprika,onion powder)
What you need
pot, bowl
547 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
29g
45%
cholesterol
31mg
10%
fiber
10g
40%
protein
17g
saturated
8g
40%
sodium
921mg
38%
sugar
7g
trans
0g