Very good morning to all!!
It’s been more than a week since I brought you any recipe, but as you know I’ve been or a few days on a trip to Krakow. For those of you who haven’t seen the Video Blog, I leave you the link here< /a>! If you are going to travel to Poland soon, the tips that I tell you in the video will come in handy
Ingredients
1 courgette
3 potatoes
2 onions
1 carrot
100 grams of tofu
Water
Salt
Ideas for toppings (combined as you like):
3 or 4 cooked chickpeas
Sesame seeds
Oregano
Black pepper
Brewer’s yeast
Croutons
Step by step
- Chop all the ingredients into small cubes and put them in a large pot, except for the tofu, which we reserve.
- Fill the pot with water until it generously covers the vegetables.
- Bring them to cook until they get a tender texture (the time can vary depending on the size of the vegetables). You’ll know it’s ready when you can pierce the potato with a fork and go through it very easily.
- When it’s ready, turn off the heat and let it cool down.
- Then, remove water until the water only covers half the height of the vegetables. We will not throw away that water, we reserve it in a bowl.
- Now, we add the tofu and blend it with a blender. When it is very creamy and homogeneous, we check the texture. If we want it softer, we can add more of the remaining broth and blend again.
- If you want it cold, put it in the fridge for at least 30 minutes.
- And that’s it! Decorate it with your chosen toppings and enjoy it.
