Creamy Potato and Leek Soup with Crispy Sesame Tofu and Brussels Sprouts
Ingredients
- 900g firm potatoes, peeled
- The white part of 2-3 medium/large leeks
- 1 vegetable stock cube
- 1.5l water
- 300ml oat cream or other plant-based cooking cream
- 2 tbsp chives
- 1 tsp onion powder (or use 1 large onion)
- 1/2 tsp black pepper
- Generous amount of salt
- 1 tbsp margarine (optional)
Optional toppings
- Crispy tofu
- Brussels sprouts
Preparation
Peel the potatoes and chop them into smaller pieces.
In a large pot, add the potatoes and sliced leeks.
Add 1 liter of water, or enough to cover the vegetables.
Add the vegetable stock cube, onion powder, salt, and black pepper.
Boil for 20-25 minutes or until the potatoes and leeks are soft.
In the meantime, wash and dice the Brussels sprouts. Coat them in oil, salt, and pepper.
Roast the Brussels sprouts in the oven for 10 minutes at 225°C, then lower the heat to 175°C and roast for an additional 10-15 minutes or until crispy.
Once the potatoes and leeks are soft, add the margarine and let it melt.
Add 200ml oat cream and use a hand mixer to blend the soup until smooth. Adjust the consistency by adding more water or cream if needed.
Chop the tofu into small pieces and fry them in a generous amount of oil until crispy. Add a little sesame oil for flavor.
Serve the soup warm, topped with the crispy tofu and Brussels sprouts. Optionally, serve with freshly baked bread.
