This might be the most delicious soup I’ve ever made.  I don’t even usually like creamy soups, but this one has ocean in every bite, and the tofu bits get all soaked with the richness and get buttery, and the veggies are… in giant chunks!  Which is fun!  I have to thank the Sexy Vegan in huge part for a lot of the tasty tricks involved (nori seaweed!  cashew cream!), but here’s my specific take on the method.  So so so so good.

Cashew Cream
1/3 cup cashews
1 cup water
– blend together in a blender until very very smooth and liquid-y creamy
Chowder!

1 tbsp olive oil
1 large onion, diced
1 large carrot, in 1/2″ pieces
1 large stalk celery, 1/2″ pieces
1 medium red potato, chunks
1/4 lb. extra-firm tofu, cut into 1/2″ cubes
2 bay leaves
1 tsp dried thyme
fresh black pepper
enough water/broth to cover (4-5 cups?)
1/4 cup white wine
**Cashew Cream
1 tbsp red wine vinegar
1 tsp margarine
1/2 cup corn niblets
1 sheet nori seaweed
dash of liquid smoke (optional but approximates bacon)
salt to taste
– okay!  Saute the onions over medium heat in a large soup pot until starting to soften, then add the carrot, celery and potato and cook another 5 minutes or so, just til things look golden.  Add the tofu, spices, broth, white wine and cashew cream and bring to a boil.  Lower heat and simmer about 15-20 minutes, or until potatoes are soft and beginning to break down, then add the vinegar, margarine, corn, nori seaweed, smoke flavour (if using), and adjust seasonings to taste.  Eat while hot, sprinkled with bacon bits and with crackers or biscuits on the side.  Magnifique!
For a technicolour moving-pictures version, with drunkennesss and tempeh and fancy mushrooms and robot voices——->
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