| Type | Per person |
|---|---|
| Energy | 445 kcal |
| Fat | 24 gr |
| of which saturated | 3 gr |
| Carbohydrates | 35 gr |
| of which sugars | 7 gr |
| Fibres | 11 gr |
| Protein | 18 gr |
| Salt | 0.98 gr |
Pumpkin soup with tofu and grilled herb bread
Main course
Soup
2 persons
20 - 30 min
With seasonal products
310gr vegetables p.p.
Ingredients
2 persons
| 500 grams of pumpkin |
| 2 stalks of celery |
| 1/4 vegetable stock tablet with less salt |
| 4 whole-wheat bread slices |
| 2 tablespoons of oil |
| pizza or pesto seasoning |
| 100 grams of tofu |
| gulash seasoning without salt |
| lemon juice |
| handful of walnuts |
Preparation
- Peel the piece of pumpkin and dice the flesh.
- Clean the celery and cut the stalks into bowlets.
- Put the pumpkin with the celery, 500 ml of water and the piece of stock cube in a pan and cook the vegetables for about 20 minutes until tender.
- Cut the bread into strips or diagonally once and drizzle some oil over it.
- Sprinkle the bread lightly with pizza or pesto herbs. Toast the bread in a hot grill pan until golden brown.
- Cut the tofu into cubes.
- Heat the rest of the oil and brown the tofu cubes with a generous amount of Gulash herbs.
- Purée the vegetables with the stock using a hand blender or food processor.
- Add the tofu and season the soup with some pepper and a squeeze of lemon juice. Warm the soup well.
- Roughly break the nuts.
- Sprinkle the nuts over the soup and serve with the grilled herb bread.
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Nutritional values
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