Ingredients:
6 red potatoes, peeled and cubed
650 g canned corn, not drained
1 chopped green pepper
1 chopped onion
1 tablespoon chopped dry peppers
45 cl Vegetable broth
350 g tofu
Salt and freshly ground pepper
Method of preparation:
1/Put the potatoes in a large pot of salted water and bring to a boil. Cook until potatoes are tender (about 30 minutes.) Drain.
2/Add corn, green pepper, onion, chillies and broth. Boil again for 15 minutes. Remove from fire.
In a robot or blender, mix 33 cl of vegetable mixture and broth with tofu.
Proceed in several steps if necessary.
3/Mix the mixed mixture with the remaining vegetables and broth.
4/Cook over low heat for 5 minutes. Do not boil again. Season with salt and pepper and serve hot.
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