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The tofu gives the pumpkin soup a delicious bite.
Ingredients
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piece of pumpkin (approx. 500 grams)
-
2 stalks celery
-
¼ vegetable stock tablet with less salt
-
4 wholemeal sandwiches
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2 tablespoons oil
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pizza or pesto herbs
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100 grams tofu
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goulash spices without salt
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lemon juice
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handful of walnuts
Preparation
1. Wash the pumpkin piece and cut it into cubes.
2. Clean the celery and cut the stems into arcs.
3. Put the pumpkin with the celery, 500 ml water and the stock cube in a pan and cook the vegetables for about 15 minutes.
4. Cut the bread into strips or diagonally once and drizzle some oil over it.
5. Lightly sprinkle the bread with pizza or pesto herbs. Toast the bread in a hot griddle pan until golden brown.
6. Cut the tofu into cubes.
7. Heat the rest of the oil and brown the tofu cubes with generous goulash spices.
8. Puree the soup with a stick blender or in a food processor.
9. Stir in the tofu and season the soup with some pepper and, if desired, a squeeze of lemon juice. Heat the soup well.
10. Roughly break the nuts.
11. Sprinkle the nuts over the soup and serve with the grilled herb bread.
Number of persons
2
Duration
15-30 minutes
Energy |
450 kcal |
---|---|
Egg white |
20 grams |
Carbohydrates |
35 grams |
Fat |
25 grams |
Saturated fat |
3 grams |
Fiber |
10 grams |
Salty |
0.9 grams |