Preview
Tofu Veggie Curry Soup
5 min
Prep Time15 min
Cook Time20 min
Total TimeA delicious bowl of creamy veggie curry soup made with pantry friendly ingredients in under 15 minutes! It's vegan, dairy free and can be made nut free as well.
Ingredients (2 servings)
MetricImperial
800ml vegetable stock
200ml unflavored almond milk
400g silken tofu
100g frozen corn kernels
100g frozen peas
6 heaped tbsp nutritional yeast
1 tbsp curry powder
1/4 tsp black pepper
1/4 tsp white pepper
1 tsp corn starch
- Drain tofu and cut into small cubes.
- Add tofu cubes, vegetable stock, corn kernels, peas and curry powder to a pot. Let simmer over medium-high heat for 5-10 minutes.
- Meanwhile, mix almond milk and corn starch in a bowl until combined.
- Add almond milk mixture, nutritional yeast, black pepper and white pepper to the pot. Let simmer for 5 minutes until the soup is thickened slightly. Taste and add more seasoning if necessary. Remove from heat and serve. Enjoy!
Notes
- This curry tofu veggie soup makes a great meal on its own or served in a smaller portion as an appetizer or side dish.
- You may substitute almond milk with any other unflavored plant milk of choice.
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