Name: Kale Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 large carrot, peeled and sliced; 1 packet Tofu Rosso; 1 tbsp bouillon powder; 1 tbsp olive oil; 2 tbsp Parmesan or Engevita; 400 g kale, cleaned and chopped; 80 g Spelt Fussili

Using kale and carrots, this soup has high levels of beta-carotene, which your body transforms into vitamin A. Use Engevita to make this dish vegan.

Preparation

Heat the oil in a large pan. Add the red tofu and fry for around 3 minutes. Add the carrots and 1 litres of water. Add the bouillon powder, bring to the boil and boil for around 5 minutes.

Add the kale and spelt fusilli, bring to the boil again and boil for another 12 minutes.

Serve with parmesan cheese on top, or for a vegan version; use Engevita instead!

Ingredients

1 large carrot, peeled and sliced
1 packet Tofu Rosso
1 tbsp bouillon powder
1 tbsp olive oil
2 tbsp Parmesan or Engevita
400 g kale, cleaned and chopped
80 g Spelt Fussili