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Spicy Tofu & Root Vegetable Soup

Spicy Tofu & Root Vegetable Soup

  • cauldron-prep-icon

    Prep

    10 minutes

  • cauldron-cook-icon

    Cook

    30 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    British

This simple, creamy root vegetable soup is satisfying and warming on any occasion.

  • Prep

    10 minutes

    cauldron-prep-icon
  • Cook

    30 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

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Ingredients

Ingredients
Method

Ingredients

  • 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

Method

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.