This simple, creamy root vegetable soup is satisfying and warming on any occasion.
½ block Cauldron Organic Original Tofu, drained
1 tbsp vegetable oil
1 medium sized onion, diced
2 cloves of garlic, crushed
½ tsp ground cumin
½ tsp mild curry powder
½ tsp ground ginger
1 red chilli, deseeded and diced
1 sweet potato, peeled and diced (approx. 250g)
2 medium sized carrots, peeled and diced
1 small parsnip, peeled and diced
750ml vegetable stock
Heat the oil and fry the onion for 5 minutes until softened. Add the garlic and spices and cook for 2-3 minutes more.
Add the sweet potato, carrots, parsnip and vegetable stock. Bring to the boil, cover with a lid then simmer for approximately 30 minutes until the vegetables are nice and soft.
Blitz the tofu in a blender with a spoonful of the soup until smooth then add the remaining soup and blitz until smooth. Add a little more stock if necessary to adjust the consistency of the soup and season to taste.
Serve the soup in warm bowls topped with a grind of black pepper and a few coriander leaves.