I’m not a vegan, I don’t dispute it, but it’s not for me, I love bacon and grilled chicken drumsticks, I couldn’t give them up. But I love some vegan dishes, including this creamy, cooling and hearty soup, perfect for a hot summer day like the ones we’re dreaming of right now.
Ingredients
- One medium tomato (in the summer, because now they have no taste, I used homemade tomato juice)
- Half a small beet
- A piece of zucchini
- Half a bell pepper
- A fresh mushroom
- A piece of smoked tofu
- A few leaves of greens (dill, parsley, basil, I used wild garlic)
- A pinch of salt and pepper each
- Half a teaspoon of turmeric
- A few spoons of water
- A clove of garlic
- Half a teaspoon of olive oil
Method of preparation
1
All the ingredients, minus the mushroom, tofu and greens, are put into the blender and mixed until they turn into a homogeneous paste that is poured into a bowl. Cut the mushroom and tofu into small squares, and the greens as finely as possible, and add to the soup. Put the oil on top and that’s it. We have a lunch or dinner ready in 5 minutes, which goes perfectly with carrot chips.