Spiced Parsnip, Apple & Tofu Soup with Candied Seeds Vegan recipe

Spiced Parsnip, Apple & Tofu Soup with Candied Seeds

Prep 10 mins
Cook 20 mins
Serves 4

The Cauldron Organic Tofu adds a velvety smoothness to this soup which creates a rich and spicy appetiser, topped with candied seeds. This spicy, warming soup works equally well as a starter or canapé.

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1/2 block of Cauldron Organic Tofu, drained
1 tbsp golden syrup
1 tbsp vegetable oil
1 onion, diced
1 clove of garlic, crushed
½ tsp turmeric
1/2 tsp ground cumin
½ tsp ground cinnamon
¼ tsp Cayenne Pepper
300g parsnips, peeled and quartered
2 red apples, peeled and sliced
1 litre vegetable stock
50g mixed seeds (sunflower, pumpkin, pine nuts)
2 tbsp maple syrup
1 tbsp vegetable oil
Pinch salt


  1. In a large saucepan, heat the oil gently, add the onions and fry for 5 minutes until softened.
  2. Add the garlic and spices and cook for a further 2 minutes. Add the parsnips, apples and stock, bring to the boil then simmer for 20 minutes. Allow to cool for 5 minutes then blitz until smooth in a food processor.
  3. Combine the seeds, maple syrup, oil and salt in a bowl. Coat well then place on a greased baking sheet and bake for 5-10 minutes, stirring half way through cooking. Allow to cool.
  4. Blitz the tofu and syrup in a food processor until smooth, place in a pan and then gradually stir in the soup mix, heating gently. Season to taste with salt and black pepper.
  5. Spoon the hot soup into shot glasses and sprinkle with candied seeds.