Vegan vegetable soup

125 g smoked tofu

500 gr. Green beans

500 g small broccoli florets

5cm ginger

Soy sauce

1 l vegetable stock

Juice of one lemon

coconut cream

Coconut oil

Wash the beans, cut off the ends and let them steep in boiling water for 5 minutes. Then drain in a sieve, rinse with cold water and set aside. Wash the broccoli and cut into small florets.

Cut the ginger and tofu into small pieces. Leave out some coconut oil in a pan and add the ginger together

Fry with the tofu. Deglaze with soy sauce and be careful that the tofu is crispy, but does not burn. Add the vegetables and fry them briefly.

Add 1 liter of vegetable stock. All together

Cook until firm to the bite, season with salt, lemon juice and soy sauce and, if you like, some coconut cream to round off.

Thanks to Andrea Grimme for this great recipe.