White Bean and Fennel Soup with Crispy Tofu

A creamy, Mediterranean-spiced soup made from white beans, fennel and yellow lentils, served with crispy tofu cubes for plenty of protein. Lemon and fresh parsley make it hearty yet fresh.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 1 Dose White beans (canned, drained)
• 200 g Plain tofu
• 80 g Yellow lentils
• 1 Stück Fennel bulb
• 1 Stück Waxy potato
• 1 Stück Carrot
• 1 Stück Onion
• 2 Stück Garlic clove
• 2 EL Olive oil
• 0.5 Stück Lemon (juice and zest)
• 1 Bund Parsley
• 1 TL Smoked paprika powder
• 800 ml Water
• Salt
• Pepper

Method

1. Finely dice the onion, garlic, fennel, carrot and potato. Chop the parsley.
2. Heat 1 tbsp olive oil in a pot and sweat the onion and garlic in it for 3 minutes until translucent. Add the fennel, carrot and potato and sweat for another 5 minutes.
3. Add the yellow lentils and the water, bring to a boil and simmer over medium heat for about 15 minutes, until the potato and lentils are soft.
4. Add the drained white beans and cook for 5 more minutes. Season with salt and pepper. Briefly blend part of the soup with an immersion blender until creamy, leaving some pieces intact.
5. Cut the tofu into cubes about 1 cm in size. Heat 1 tbsp olive oil in a frying pan and fry the tofu with the paprika powder, salt and pepper for 6 to 8 minutes until crispy.
6. Season the soup with the lemon zest, the juice of half the lemon and half of the parsley. Ladle into bowls and serve topped with the crispy tofu and the remaining parsley.