Vegan Cullen Skink

Ingredients

• about 225 g Smoked Tofu
• about 450 g Potatoes
• 1 medium Onion
• 4 cups Vegetable Broth
• 1/2 cup Plant-Based Cream
• 1 tablespoon Olive Oil
• 2 tablespoons Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Prepare ingredients: Dice the about 225 g of smoked tofu into 1.27 cm cubes. Peel the about 450 g of potatoes and cut them into 1.27 cm cubes. Peel the 1 medium onion and chop it into 0.635 cm pieces.
2. 2Sauté aromatics and potatoes: Heat the 1 tablespoon of olive oil in a large, heavy-bottomed pot (e.g., a 6-quart capacity pot) over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the chopped 1 medium onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. Then, add the diced about 450 g of potatoes and continue to cook for another 5 minutes, stirring occasionally.
3. 3Simmer with broth: Pour in the 4 cups of vegetable broth. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the liquid to a gentle simmer. Reduce the heat to medium-low (approximately 93.33-107.2°C / 95-105°C) and let it simmer, uncovered, for 15-20 minutes, or until the potatoes are easily pierced with a fork and feel tender.
4. 4Finish the soup: Stir in the diced about 225 g of smoked tofu and the 1/2 cup of plant-based cream. Continue to heat the soup over medium-low heat for 2-3 minutes, stirring gently, until the tofu is warmed through and the soup is hot but not boiling.
5. 5Season and serve: Stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Ladle the hot soup into serving bowls and garnish each serving with the 2 tablespoons of fresh parsley, finely chopped.

Substitutions

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