Ingredients
2 Tbsp Olive Oil
2 Onions
1 Garlic Clove
1 package Saffron (.5 g)
1 liter Vegetable Bullion
2 Potatoes
4 Carrots
1 Fennel
2 dl (~½ c.) Vegan Cooking Cream
1 dl (~¼ c.) Vegan Sour Cream
2 Tbsp Tomato Paste
Salt
400 g (14 oz) Firm Tofu
Soy Sauce
Instructions
Coarsely chop the onions and garlic. Pour the olive oil in a pot and add the onions and garlic. Sauté until shiny and add the saffron. Coarsely chop the potatoes, carrots and fennel and add to the pot. Sauté for a few minutes. Add the vegetable bullion. Simmer until the vegetables are soft. Blend the soup smooth. Add the vegan cooking cream and sour cream. Heat the soup up again and add the tomato paste and salt to taste.
Marinate the tofu in the soy sauce and fry so that it gets a little color. Top the soup with marinated tofu, aioli, chili flakes or chili pepper and fresh coriander leaves.