Autumn Mushroom Barley Soup with Chickpeas and Crispy Tofu

A hearty soup with mushrooms, barley and chickpeas that warms the autumn days with crispy tofu and thyme. It is vegan, filling, and provides plenty of protein thanks to tofu, chickpeas and nutritional yeast flakes.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 250 g Mushrooms
• 80 g Pearl barley (barley)
• 1 can Chickpeas (drained)
• 150 g Plain tofu
• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Carrot
• 1 pc Leek
• 1 l Water
• 1 tbsp Soy sauce
• 1 tsp Dried thyme
• 2 tbsp Nutritional yeast flakes
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• 0.5 bunch Parsley
• Salt
• Pepper

Method

1. Peel the onion and garlic and finely dice them. Clean the carrot and leek, cut the carrot into small cubes and slice the leek into thin rings.
2. Clean the mushrooms and slice them. Pat the tofu dry and cut it into small cubes.
3. Heat one tbsp of olive oil in a pot and sauté the onion, garlic, carrot and leek in it for 4 to 5 minutes.
4. Add the mushrooms and fry for another 5 minutes, until they have released their liquid and are lightly browned.
5. Stir in the pearl barley and thyme, deglaze with water, add the soy sauce and bring the soup to a boil.
6. Reduce the heat and simmer the soup over medium heat for 20 minutes, until the barley is tender.
7. Drain the chickpeas, rinse them and add them to the soup. Let simmer for another 5 minutes.
8. Heat the remaining tbsp of olive oil in a pan and fry the tofu cubes in it on all sides until golden brown.
9. Season the soup with nutritional yeast flakes, lemon juice, salt and pepper. Finely chop the parsley.
10. Ladle the soup into bowls and serve garnished with crispy tofu and parsley.