Prepare a delicious hearty soup with basic vegetables such as carrots and potatoes. Add any other vegetables you like, such as sweet potato, parsnip or swede. Make a soup buffet with 3 different types of plant-based protein: tofu, Foodin quinoa or Foodin nuts with additional Paramesan for flavor.  

INGREDIENTS

Vegetable soup 

1 onion 
about 1 kg vegetables such as carrots, potatoes, sweet potatoes, parsnips, swede 
Foodin Extra virgin olive oil 
3 tsp Foodin mild curry 
1 tsp Foodin ground ginger 
1 tsp Foodin fine Himalayan crystal salt 
1,5 liters water 
2 tsp Foodin oregano 
2 bay leaves  

Plant-based protein: 

Spiced tofu, and Extra Virgin olive oil for cooking 
Foodin quinoa, salt or vegetable broth cube 
Foodin organic nuts, about 3 tbsp Foodin Paramesan 

As a topping: fresh herbs such as parsley 

RECIPE

Dice the onions and chop the vegetables. 

In a saucepan, sautee the onion. Add the mild curry , ginger and salt. Warm the spices stirring for a couple of minutes.  

Add the chopped carrots and potatoes, water, oregano and bayleaves. Let simmer for about 10 minutes. Then add the vegetables with a shorter cooking time such as sweet potatoes and parsnips. Cook for another 10 minutes or until all the vegetables are soft with still a little bite. 

Cook the quinoa according to package instructions. Note: add the vegetable broth cube or salt to the water before adding the quinoa. 

Cook the spiced tofu cubes in olive oil untl they’re slightly crunchy. 

Chop the nuts and toast them in a hot, dry pan for a few minutes. Let them cool and then mix in the Paramesan. 

Enjoy the cozy soup with all three protein options and fresh herbs. 

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