High-Protein Vegan Sweet Potato Soup with Lentils and Minced Tofu

This super delicious vegan sweet potato soup is quick to prepare. Using red lentils and minced tofu, this soup is full of healthy proteins! A recipe without milk, butter & Co!

QUICK AND EASY: VEGAN SOUP WITH SWEET POTATO

This homemade vegan soup is made from purely vegetable ingredients. The recipe comes with few ingredients and is quick and easy to prepare. This delicious soup with sweet potatoes is super healthy and taste just everyone! This vegan recipe is in addition still without milk, without eggs, without butter and Co! Therefore: Pure vegetable and super delicious!

HEALTHY SWEET POTATO SOUP MADE WITH PLANT-BASED INGREDIENTS

Soups are actually a typical food for cool autumn or winter days. Because this sweet potato soup tastes so good to me and contains many nutrients, I eat it all year round.

SAVORY VEGAN SWEET POTATO SOUP: SIMPLY DELICIOUS AND FULL OF NUTRIENTS

Sweet potatoes contain beta-carotene, which has an antioxidant effect and protects your cells. The red lentils and the soy provide you with valuable vegetable proteins. The minced tofu is quickly prepared and is a delicious topping for the sweet potato soup.

Recipe

High-Protein Vegan Sweet Potato Soup with Lentils and Minced Tofu

5 from 1 vote

Recipe by spoonswithlove Course: Lunch and Dinner, AppetizerCuisine: German, InternationalDifficulty: Easy

Servings

4

Prep Time

30

minutes

Cook Time

40

minutes

This super delicious vegan sweet potato soup is quick to prepare. Using red lentils and minced tofu, this soup is full of healthy proteins! A recipe without milk, butter & Co!

Zutaten

• For the soup

• 350 g water

• 400 g coconut milk

• 1 clove of garlic

• 1 onion

• 100 g red lentils

• 500 g sweet potato

• 250 g carrots

• 2 tsp red curry paste

• 1 tsp vegetable broth (grainy)

• some ginger (to taste)

• For the soy mince

• 125 g soy mince

• 100 g carrots (chopped)

• salt and pepper to taste

• paprika noble sweet

• soy sauce (if needed)

Zubereitung

• Peel and coarsely dice sweet potato
• Rinse the lentils in a sieve and let them drip off
• Fry garlic and ginger in a pot until translucent
• Add sweet potatoes, lentils and some peeled ginger to taste, fry briefly and add vegetable paste.
• Deglaze with water, season with 1 tsp vegetable stock (grainy) and simmer for about 15min without lid, then reduce heat and simmer with lid for another 10min.
• Meanwhile prepare the topping
• Chop the carrots and fry them in a pan with a little oil until translucent.
• Add the soy cutlets to the carrots and fry until crispy.
• If necessary, the soy cutlet can be seasoned with paprika and soy sauce, which gives the soy cutlet a nice color.
• Finely puree the lentil soup with a blender, divide into bowls and serve with the soy cutlet

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