Tied vegetable soup with Greek yogurt

Name: tied vegetable soup with Greek yogurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 tablespoons olive oil; 500 g stew vegetables; 200 g potatoes crumbly, peeled and diced; 2 toes garlic finely chopped; 1 liter vegetable stock from tablet; 1 dish Quorn julienne (150 g); 1 stem leeks in thin rings; 150 ml Greek yoghurt 0% fat

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: olive oil, stew vegetables, potatoes (crumbly, peeled and diced), garlic (finely chopped), vegetable stock (of tablet), Quorn (julienne (150 g)), leeks (thin rings) and Greek yogurt (0% fat).

Ingredients

Kitchen Stuff

blender

Directions

Heat 2 tablespoons of oil in a soup pan and stir fry the stew vegetables, the potato and the garlic 3-4 minutes.
Pour in the stock.
Bring to the boil and cook gently in 20 minutes.
Heat 1 tablespoon of oil in a frying pan with non-stick coating and fry the quorn in 6-8 minutes until done, season with salt and pepper.
Puree the soup with a hand blender until it is nicely smooth and lightly bound.
Stir in the leek rings and let the soup simmer for a short while.
Season with salt and (freshly ground) pepper.
Spoon the soup into large bowls and spoon a large spoonful of yogurt in the middle.
Sprinkle the quorn over it and add some pepper.
Tasty with parsley.
Serve the soup with brown bread for extra fiber..