Potato Soup ‒ Perunasoppa

I often find it easier to make one big portion than several small ones. This is a nourishing basic soup that lasts for a couple of days even in our voracious househould. It's one of my first cooking bravuras and one of the first applications I've learned to use tofu for.

- 8 large potatoes
- 270 g firm tofu (or more)
- 1 onion
- 1 carrot
- 1/2 rutabaga
- 1/2 cauliflower
- 1 chili
- 4 garlic cloves
- 1.2 l water (increase if your soup starts to look like a stew)
- 2 dl stock
- 1 dl red wine (sweet dessert type fits best)
- 1 tbsp miso (dissolved in water)
- 1 tbsp curry
- oil for frying

Chop the tofu and the onion. Fry them with chili and curry. Chop other veggies as well and put them in a cattle with the rest. Cook until potatoes are soft (approximitely for an hour). Enjoy with rye bread.

Nutritional values / 1.5 l:
energy 1159 kcal
fat 39 g
protein 64 g
carbohydrates 119 g
fiber 26 g