Difficulty level: Easy • Preparation time: 30 - 40 minutes • For 4 persons
• 500 g potatoes
• 450 g carrots
• vegetable stock
• 1 handful fresh parsley
• 2 tbsp of yeast flakes
• 100 g Tofu nature
• 30 g breadcrumbs
• 1 tbsp tomato paste
• 50 ml strained tomatoes
• 1 tbsp Moringa oleifera powder (organic)
• 1 small egg (approx. 55 g)
• 1 tbsp olive oil
• Salt, pepper
Wash the potatoes and carrots and cut into small cubes. Bring approx. 2.5 l vegetable stock to the boil and cook the potatoes and carrots for about 10 minutes.
Meanwhile crumble the tofu with a fork and mix with the egg. Season with salt and pepper and add the tomato paste.
Stir well again and finally add the breadcrumbs and 1/3 of the parsley and put aside for about 10 minutes.
Drain the carrots and potatoes through a sieve. Attention: Collect approx. 1 litre of vegetable stock!
Put half of the carrots and potatoes together with the collected vegetable stock in the pot.
Add the Moringa oleifera powder, season with salt and pepper, add olive oil and mash with a blender until creamy. Simmer on medium heat.
Stir again the vegetarian dumpling mixture and form approx. 10 small dumplings. Add the remaining carrots and potatoes to the soup and stir.
Add yeast flakes and passed tomatoes and finally add the dumplings to the soup. It is important that the soup is now stirred carefully, as the dumplings are very soft at the beginning.
Now chop the remaining parsley and add to the soup. Cook for another 15 minutes and then serve with a baguette.
To get a fruity taste, simply chop 50 - 70 g of tomatoes into small pieces and sauté briefly in a pan. Deglaze with a sip of red wine and add to the soup!
In our guide you will get more background information about Moringa.
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