Leek Potato Soup with Smoky Tofu

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When it comes to typical winter veges, I would call leek one of my favourites. It has a very nice flavour that makes it quite versatile.

And since it is winter here in New Zealand, I make more soups than ever 😉 With the smoky fried tofu strips on top it makes for a very healthy and warming dish. Yum! 🙂

If you want to fire things up a bit, add a little chili. That adds an extra health kick too.

For 4 portions you’ll need:

2 leek (or many more if you love them as much as I do)
700g potato
1 onion
salt and pepper to taste
1/2 teaspoon nutmeg
1 bay leaf
2 1/2 cup water
some cooking oil (I prefer coconut-oil)

1 pck tofu (300g)
3 tablespoon soy sauce
20 drops liquid smoke
some cooking oil (I prefer coconut-oil)

Preparation:

1. Peel and chop the potatoes into small cubes. Cut the leek into relatively thin slices. Peel and chop the onion into fine cubes.

2. Heat the oil in a medium sized pot and add the onion. Cook until golden.

3. Add the water, potatoes and bay leaf and bring to boil. Cook with the lid on, until the potatoes are starting to get a little soft (about 10-15 minutes).

4. In the meantime drain the tofu and cut it into shapes of your choice. Heat some oil in a medium sized non-stick frying pan and fry the tofu on each side until golden.

5. Mix the soy sauce with the liquid smoke in a small container and place aside.

6. When the potatoes are softer, mash them roughly. Bring to boil and then add the leek. Let boil for a few minutes until the leek is softer but still green and bright. Add salt and pepper to taste. Also add the ground nutmeg.

7. When the tofu is ready, switch of the heat and pour the soy sauce mixture over the tofu, stirring it vigorously. Sprinkle the tofu on top of the soup just before serving up.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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