-
0
minPrep Time -
0
minCook Time -
0
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.
Similar recipes that you might like:
Beetroot, Apple & Walnut Crunch Salad
Beetroot, Apple & Walnut Crunch Salad is a delightful combination of sweet apples, earthy beetroot and crunchy walnuts, all tossed in a
Vegan Palak Tofu
Experience the exquisite blend of rich and creamy spinach with the subtle, earthy undertones of tofu in this Classic Vegan Palak Tofu, a perfect homage to Indian culinary art.
Vegan Boortsog
Savor the essence of Central Asia with our vegan Boortsog, a delightful twist on the traditional fried bread, promising a crispy exterior and a soft, fluffy heart.
Christmas, Dinner, Lunch | No Comments » on Vegan Cullen Skink