Credit: Recipe from The Colourful Kitchen Collection: Recipes for Health and Wellbeing from the Institute for Optimum Nutrition. Recipe contributor: Karine Stephan, DipION, nutritional therapist | www.happylivingnutrition.co.uk. Photography copyright @ Joy Skipper. Available to order now.
Karine says: “Enrich your dinner with this creamy and diverse vegetable and chestnut soup. The harmonious blend of curry powder, ginger and garlic, combined with the nutty sweetness of chestnuts, creates a range of flavours in every spoonful. To top it off, the smooth, protein-rich silken tofu provides a luxurious creaminess that unites these ingredients in perfect balance. This comforting dish is not only ideal for chilly days or cozy nights, but also serves as a wholesome and flavourful option to nourish your body and soul.”
Serves 4-5
Vegan | Contains nuts | Dairy-free | Gluten-free
Time: 35 minutes
Ingredients
- 1 litre gluten-free vegetable broth
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder, mild or medium
- 2 tsp fresh ginger, grated
- 2 medium leeks, chopped
- 2 medium potatoes, chopped
- 180g vacuum-packed chestnuts (e.g. Merchant Gourmet)
- 300g silken tofu
- Salt and pepper, to season (optional)
- Handful of chestnuts, chopped (optional, to serve)
- Handful of chopped fresh herbs, such as parsley or coriander (optional, to serve)
Method
- Heat 250ml of the vegetable broth in a large pan.
- Add the onions and cook for 5 minutes.
- Stir in the garlic, curry powder and ginger, and cook for 2 minutes.
- Add the remaining broth, leeks, potatoes and chestnuts and bring to a boil.
- Cover and simmer for 20 minutes.
- Blend the soup, then add the silken tofu and blend again until smooth and creamy. Optionally, season with salt and pepper to taste.
- Garnish the soup with chestnuts and herbs (if using) before serving.
Swaps
Soy intolerance/allergy: replace silken tofu with double cream, thickened with cornflour.
About Karine
Karine is a registered nutritional therapy practitioner specialising in women’s health, with a particular interest in hormone health, as well as ADHD. Her passion is to support women to make positive, sustainable changes through diet and lifestyle. Karine loves experimenting with food and helped her husband start Palace Culture, an award-winning plant-based cheese alternative company.
www.happylivingnutrition.co.uk | @happylivingnutrition
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