Dairy-Free Kartoffelsuppe (Potato Soup) with Smoked Tofu

Ingredients

• about 910 g Potatoes, peeled and cubed
• 1 large Onion, chopped
• 1 large Carrot, chopped
• 2 stalks Celery, chopped
• 6 cups Vegetable broth
• 1 cup Dairy-free cream (cashew or oat)(replaces Cream)
• about 225 g Smoked tofu, cubed
• 1/4 cup Fresh parsley, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened, about 5 minutes.
2. 2Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. 3Use an immersion blender to partially blend the soup until slightly thickened but still chunky.
4. 4Stir in the dairy-free cream and smoked tofu. Heat through.
5. 5Season with salt and pepper to taste.
6. 6Garnish with fresh parsley before serving.

Substitutions

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