Ingredients:
2 sweet potatoes
4-5 small potatoes
1 small sprig of leek
1 onion
1 tsp salt
2-3 pinches of ground black pepper
1/2 tsp smoked paprika
1/2 tsp sweet curry
As you decide the thickness of the soup, you will need hot water. I used about 500 ml.
Optionally - vegetable milk or cream - 200 ml.Method of preparation:
1. Peel and clean the vegetables.
2. Cut them into large pieces.
3. Put them in a glass fireproof dish or other type of oven-proof dish that has a lid.
4. Pour the water over the vegetables.
5. Add the spices and close the lid.
6. Put the dish in an oven preheated to 180 degrees.
7. When the water boils (if the vessel is transparent it will be easy for you to see when it has started to boil), wait 20 minutes.
8. Then remove the dish from the oven and mash while the mixture is hot.
9. When pureeing, add dry plant-based unsweetened milk or liquid plant-based cooking cream.
10. When serving, add pan-seared tofu with black cumin seeds. Add croutons too.This method of preparing the soup gives a different and rich taste. When they are prepared in an oven, especially if it is wood-fired, the taste of the dishes is always many times more delicious. In addition, since the pan is not uncovered during cooking, most flavors and ingredients remain in the food and do not evaporate.
If you serve this soup with the given suggestion, you will surely get an even richer taste. Plus, soup will fill you up much more and give you the calories and protein you need for your lunch.
