Creamy pea and leek soup
with crispy soy bacon and a mint pesto
This creamy 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!
-
Vegan
-
Gluten-free
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
soya
Utensils:
(Hand) blender
Ingredients
Cooked peas
Green beans
Tofu
Leek
Soy milk
Fresh mint
Garlic
Potato
La Vera paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2096
501
17
2
68
18
15
27
0
121
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
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.
2.
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.
3.
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.
4.