Using kale and carrots, this soup has high levels of beta-carotene, which your body transforms into vitamin A. Use Engevita to make this dish vegan.
Heat the oil in a large pan. Add the red tofu and fry for around 3 minutes. Add the carrots and 1 litres of water. Add the bouillon powder, bring to the boil and boil for around 5 minutes.
Add the kale and spelt fusilli, bring to the boil again and boil for another 12 minutes.
Serve with parmesan cheese on top, or for a vegan version; use Engevita instead!