Vegetable consommé
with elbow pasta, onion, carrot, celery and spinach
A classic bouillon cooked in vegetable broth, accompanied by sautéed spinach and tofu.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten
Utensils:
Ingredients
Vegetable broth
Onion
Carrot
Leek
Garlic
Tofu
Celery
Elbow pasta
Soy sauce
Spinach
Mix of fresh herbs
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2084
498
17
3
76
8
5
18
0
513
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Dissolve the broth in 1 litre of hot water. Wash and finely chop the onion, carrot, leek, garlic and celery. Wash the fresh herbs. Heat 1 tablespoon of olive oil in a medium-size pot and sauté the vegetables for 2 minutes. Season to taste and add the mix of fresh herbs. Add the hot broth and the soy sauce. Bring it to a boil and let it simmer for 12 minutes.
2.
Add the pasta to the broth and let it cook for 8 - 10 minutes, depending on how you like your pasta to be cooked.
3.
Grate the tofu and sauté it in 1/2 tablespoon of olive oil until browned. Remove from the pan. Wash and chop the spinach. Heat another 1/2 tablespoon of oil, turn off the heat and sauté the spinach. Don't let it reduce in volume too much.
4.