• SpicetheSpirit

Heartwarming beetroot soup with crispy mushrooms and tofu

Recipe serves 6 people.

Nutrient content per person: Calories 195 kcal Carbs 27 g Fat 6,6 g Protein 9 g

Preparation time: 30 minutes

Ingredients :


6 potatoes

300 g pumpkin

200 g beetroot

100 g cauliflower

80 g lentils

40 g onion

2 tbsp oil

10 g Bon soya nutritional yeast

2 garlic claves

5 g chili pepper

5 g salt

4 g lemon pepper


250 g wild mushrooms or champignon

125 g Bon soya tofu

1 tbsp oil

2 g salt


1 tbsp Bon soya salad dressing (per person Calories 33 kcal Carbs 0,4 Fat 3,3 Protein 0,2)


Cut all the vegetables in cubes. Heat the pot on a stove. Fry onion and potatoes with 1 tbsp of oil. After frying them about 3 minutes add 200 ml water, lentils, cauliflower, pumpkin, beetroot, salt and peppers. Cook 5 minutes then add 300 ml water and cook 10 more minutes. At the same time heat your pan. Cut your mushrooms and tofu. First fry mushrooms till they are crispy. Then add tofu and 1 tbsp oil. Now your soup should be ready, drain excess liquid into a bowl. Take your food processor and put the soup in it. Mix well and then add garlic, nutritional yeast and 1 tbsp oil. If the mixture is too thick add a little bit of leftover broth in it. Everything should be ready now, so take a bowl to add your soup, then top it with crispy mushrooms and tofu. Garnish with salad dressing and then enjoy immediately.

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