• Angelica Larsson

Creamy potato & smokey tofu soup | Vegan | Slow cooker | Gluten-free | Fall meals

Hello my lovelies and welcome back to a new hearty fall recipe. Today we are making a lovely creamy soup with smokey tofu and spicy hot sauce. Nothing beats a warm spoon of soup as the darkness falls. This lovely creamy soup with it's smokey flavour and hint of heat will surely warm up any one persons soul.



250g smoked tofu or smoked tempeh

1 litre vegetable broth

2 1/2 dl (1 cup) heavy cream

8 potatoes (or 4 large ones)

1 large onion

3 celery stalks

5 garlic cloves

2 tbsp fresh thyme

2 tbsp vegan butter

2 1/2 tsp sea salt

1 tsp black pepper


What you need for garnish:


Chopped fresh chives

Hot sauce


Serves 8 people.


Rinse the celery, potatoes and thyme. Peel the potatoes and onion and chop them along with the thyme and celery. Peel and mince the garlic.


In a slow cooker add the potatoes, celery, onion, garlic, thyme, salt and pepper. Pour on the broth and stir until it's combined.


Pop on the lid and cook on high for 3 hours.


Once it is done cooking allow it to cool completely.


Add the soup into a food processor in batches as we are going to blend it until it's creamy. Once it's all blended pour it back into the slow cooker and cook for another hour.


The last 10-15 minutes get to slicing the tofu and frying them off in a pan with a splash of butter on medium high heat so it gets a lovely sear.


Serve with a few slices of tofu, chopped chives and a drizzle of hot sauce.

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