1. Soak and pan-fry the soy mince:
Soak the dry soy granules in hot vegetable broth for 10 minutes, then squeeze out the excess liquid very well. Pan-fry in a non-stick skillet without oil until crispy, and season generously with paprika powder, salt, and pepper.
2. Cook and blend the vegetable base:
Boil the cauliflower and drained white beans in a large pot with 1 liter of vegetable broth until soft. Blend until silky smooth using an immersion blender to create a completely fat-free, creamy soup base.
3. Simmer the leeks:
Add the sliced leeks and the remaining 500 ml of vegetable broth to the pot and let simmer for about 10 minutes until the leeks are tender.
4. Finish and serve:
Stir in the nutritional yeast and nutmeg to create a savory cheesy flavor. Fold in the crispy soy mince, let warm through, and serve hot.
Nutritional Information (approx. per serving)
- Energy: 480 kcal
- Protein: 42 g
- Carbohydrates: 52 g
- Fat: 10 g
- Fiber: 18 g
