A wintery recipe. Serves four.

• 500 gram dried green split peas
• vegan broth (cubes)
• laurel leaves
• two carrots
• one leek
• 1/4 celery root
• smoked tofu
• frying oil
• parsley
• salt, pepper

Bring 2 litres of water to a boil, add broth cubes and peas. Cook for 30 minutes, which gives you plenty of time to do the following:
Clean and chop up the vegetables.
Cut the smoked tofu in small cubes.
Simmer tofu cubes in a frying pan with a smallish amount of strong, salty broth and a dash of oil. After the broth has evaporated, fry the cubes in the remaining oil until they are a nice brown. You now have mock bacon cubes.

Add the vegetables to the soup and cook for another 15 minutes. Add salt and/or pepper according to taste.
Just before serving, add the fried tofu cubes and sprinkle withsome parsley.
Serve with dark (rye) bread or pumpernickel.

It tastes even better the next day.