Vegan Cullen Skink Soup
A creamy and smoky soup traditionally made with smoked haddock, potatoes, and onions. This vegan version uses smoked tofu to recreate the smoky flavor and is a comforting and hearty lunch.
Ingredients
- about 225 g Smoked Tofu
- 2 medium Potatoes
- 1 medium Onion
- 4 cups Vegetable Broth
- 1 cup Plant Milk (unsweetened)
- 2 tablespoons Vegan Butter
- 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
- 1Melt vegan butter in a large pot over medium heat.
- 2Add onion and cook until softened, about 5 minutes.
- 3Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- 4Add smoked tofu and plant milk. Heat through.
- 5Season with salt and pepper.
- 6Garnish with fresh parsley before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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