Recipe Vortex

1 onion, diced

1 tbsp vegetable oil (optional)

1.5 cups of diced carrots

1 small chili, minced

4–5 cloves of garlic, minced

2 tbsp sweet paprika powder

1 tsp smoked paprika

1.5 cups of dry beans, soaked

2 cups of diced potatoes

4–5 cups of vegetable broth

2 bay leaves

1 cup of diced smoked tofu

1/3 cup of unsweetened plant milk

2 tbsp flour of your choice (I used brown rice flour)

salt, pepper

to serve:

vegan sour cream or yogurt

chopped, fresh parsley

Heat up oil in a large pot, then add onion and carrots, and sauté for 5-10 minutes, until onion turns translucent. Alternatively sauté veggies on water/vegetable broth, stirring occasionally to avoid burning.

Add paprika powder, chili, and garlic, and cook for about 30 seconds, stirring occasionally, until paprika is fragrant. Be careful, paprika burns very quickly.

Add beans, potatoes, and bay leaves to the pot, and cover with broth or water. Season with salt and pepper.

Bring to a boil, then reduce heat, cover, and cook until beans are completely soft. Cooking time heavily depends on the type of bean you use, with these ones it took 2.5 hours, with a smaller type it can take less than an hour.

Once beans are cooked, add smoked tofu, and cook for another 10-15 minutes. Discard bay leaves, and adjust seasoning with salt and pepper, if needed.

Whisk together milk and flour in a small bowl. Pour mix into the soup, and cook for 1-2 more minutes, until soup slightly thickens.

Serve warm with vegan sour cream and parsley on top. Enjoy!