A 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.
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Ingredients (2 servings)
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!
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.