Vegan Leek & Potato Soup with Tofu & Turmeric Vegan recipe
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Vegan Leek & Potato Soup with Tofu & Turmeric

Prep 20 mins
Cook 35 mins
Serves 6

A twist on a classic; this delicious combination of protein-packed tofu, turmeric, leek and sweet potato make this soup not only colourful but packed full of delicious warming flavours too. Autumn is the perfect time to create batches of soup to see you through the day!

Organic Tofu Find out more

Ingredients

1 pack of Cauldron Organic Tofu, chopped
1 tbsp coconut oil
1 onion, chopped
2 leeks, chopped
1 sweet potato, peeled and chopped
2 garlic cloves, chopped
1 tbsp turmeric
1 ltr vegetable stock
½ tsp salt
½ tsp black pepper
3 tbsp vegan yoghurt
2 tbsp fresh coriander, finely chopped

Method

  1. Place a large pan on a low heat and add the coconut oil. Fry the onion, leeks, sweet potato and turmeric for 10 minutes.
  2. Add the tofu and fry for a further 5 minutes.
  3. Add the vegetable stock, salt and pepper and simmer for 20 minutes.
  4. Transfer this mix to a blender and pulse until smooth.
  5. Garnish with a swirl of vegan yoghurt and chopped fresh coriander.

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