Dad. At Home.

Comfort Vegan Cream Soup (workshop)

Ben Hartung

Comfort Vegan Cream Soup (Workshop)

Think hearty cream soup. Cold and wet outside. Super creamy but with no dairy!
Protein per serving:
As is: 29g
If using 3 cups of cooked peas: 35g
Add a slice if Whole Wheat Bread: Add 5g
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 tablespoon olive oil
  • 1½ teaspoon salt
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup almond flour or oat flour
  • 4 cups soy milk, unsweetened
  • 2 tablespoon corn starch or arrow root
  • 1½ teaspoon white pepper (1/2 tsp if serving to kids)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground sage
  • 1 package extra firm tofu, small cubes (400g)
  • 3 cups frozen vegetables (peas, carrots, or anything else)
  • 1/2 cup walnuts, chopped
  • 1-2 cups water
  • 1½ teaspoon lemon juice
  • 1 tablespoon brown sugar

Method
 

  1. Heat oil in a large pot over medium-high heat. Sauté onions and salt until translucent, about 5-7 minutes. Add garlic and cook for 1 minute, until fragrant.
  2. Add almond flour and stir into the ingredients. In a small bowl, whisk corn starch and 1/4 cup of soy milk. Add slurry to the mixture and 1 cup of soy milk. Whisk until the base is white, creamy and smooth. Add remaining soy milk, 1 cup at a time while whisking.
  3. Add spices, tofu, and frozen vegetables. Add 1-2 cups of water for desired thinness of soup. Increase heat to high. Once boiling, reduce to a simmer and stir frequently. Cook until vegetables are tender, 7-10 minutes.
  4. Stir in chopped walnuts, lemon juice, and brown sugar.
  5. Serve with bread! Or in a bread bowl!