Creamy pea and leek soup
with crispy soy bacon and a mint pesto
This creamed pea soup is easy to prepare, low in calories, tasty and super nutritious. The crispy tofu and super fresh mint dressing finish off this delicious dish.
Nice and quick!
La Vera paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Finely chop the leek and garlic. Cut the beans in small pieces. Peel the potato and cut it into small cubes of 1/2cm. Drain the water of the peas.
Heat 2 tablespoons of oil in a pot and sauté all the vegetables for 5 minutes. Add the vegetable broth, half of the mint leaves and 500ml of water. Bring it to a boil and let it simmer for 10 minutes. Season to taste. Once the potato is tender, blend it with a hand blender to a smooth cream. If you want a nicer texture, run it through a colander.
Cut the tofu into cubes of 1/2cm. Heat a tablespoon of oil in pan and sauté the tofu with the paprika powder and pepper to taste for 2 minutes until golden brown. Set aside. Chop the rest of the mint leaves and crush it with a tablespoon of oil.