• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:soy
  • Seasons:All
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

A comforting and hearty Flemish stew, traditionally made with chicken or fish, transformed into a vegan delight using a variety of root vegetables and tofu. This creamy, silky soup is perfect for anytime satisfaction.

Ingredients

  • 200g firm tofu, cubed
  • 2 tablespoons olive oil
  • 1 leek, sliced
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 1 parsnip, chopped
  • 1 liter vegetable broth
  • 200 ml coconut cream
  • 2 bay leaves
  • Salt and pepper to taste
  • Handful of fresh parsley, chopped

Steps:

  1. Press the tofu cubes to remove excess water.
  2. Heat olive oil in a large pot over medium heat. Add the leek, carrots, potatoes, and parsnip. Cook for about 10 minutes, until slightly softened.
  3. Add the vegetable broth, coconut cream, and bay leaves. Bring to a boil.
  4. Lower the heat and add the tofu cubes. Simmer for 20 minutes.
  5. Season with salt and pepper to taste. Remove the bay leaves.

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