Cabbage-parsley soup with tofu
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ingredients
1 pk smaller red cabbage 1 pk onion 250 g smoked tofu 2 tbsp olive oil 1 tbsp ground cumin salt, ground pepper 1/2 liter vegetable broth (broth) 1 can of passé tomatoes a few leaves of fresh herbs such as basil, parsley or oregano
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A quick, tasty and flavourful soup that will fill you up thanks to the fibre and tofu. When warm, it has the perfect ability to soothe the stomach.
1.
Clean the onion and cabbage. Cut the cabbage in half and cut out the head.
2.
Cut the cabbage into finer pieces. Chop or grate the onion as well
3.
Spoon the onions in the oil
4.
Add the chopped cabbage and season everything. Stir for about 10 minutes.
5.
Then pour the broth or water over the vegetable mixture and add the broth. Finally, add the canned passé tomatoes.
6.
Cook for another 10-15 minutes, in the meantime fry the sliced seasoned tofu in a dry pan. It adds protein and richness to the soup, while also serving as a garnish. Garnish with any herbs you like.
7.
Serve the cabbage-tomato soup with toasted tofu and bread.
8.
On the second day, you can liven it up with meatballs or beans. It will always be delicious.
