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.

Kale Soup
Kale Soup


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!


  • 1 large carrot, peeled and sliced
  • 1 packet Tofu Rosso
  • 1 tbsp bouillon powder
  • 1 tbsp olive oil
  • 2 tbsp Parmesan or Engevita
  • 400 g kale, cleaned and chopped
  • 80 g Spelt Fussili