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0
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minCook Time -
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minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:nuts
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A vegan twist on the traditional Scottish soup, Cullen Skink, typically made with smoked haddock. This hearty version substitutes smoked tofu for fish, embracing the rich, creamy elements with coconut milk and vegetable stock. Packed with leeks, potatoes, and a hint of nutmeg, it offers a warming and satisfying dish perfect for cold evenings.
Ingredients
- 200g smoked tofu, chopped
- 2 large potatoes, peeled and diced
- 1 leek, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 liter vegetable broth
- 400 ml coconut milk
- 1 tsp dried thyme
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Steps:
- In a large pot, sauté onions, leek, and garlic until soft.
- Add smoked tofu and potatoes, cook for 5 minutes.
- Pour in vegetable broth and bring to boil. Simmer until potatoes are tender.
- Reduce heat, stir in coconut milk, thyme, and nutmeg. Cook gently for 10 more minutes.
- Season with salt and pepper. Serve hot garnished with fresh parsley.
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