Curried Tofu or Seitan Soup
Ingredients:
1 lb extra firm tofu OR seitan, cut into small bite-size pieces
2 qts vegetable stock
1 T vegetable oil
1 medium onion, peeled and minced
1 rib celery, minced
1 carrot, peeled and minced
1/2 tsp Thyme Leaves
3/4 tsp Sweet Curry Powder
3/4 tsp Hot Curry Powder
2 T flour
2 T honey (or agave nectar)
1 large apple, peeled, cored and chopped
1 lb (about 8) small new red potatoes, scrubbed and cubed
1 tsp Parsley Flakes
1-2 tsp salt
1/2 tsp Ground Black Pepper
1 C whole milk (or coconut milk)
Instructions:
1. Heat stock in a soup pot over medium-low heat. In a large nonstick skillet, heat oil over medium heat. When hot, add onion, celery, carrot and Thyme. Cook, stirring, for about 5 minutes, until onions are clear. The object is not to brown the vegetables. If that starts to happen, reduce the heat a touch. Stir in Curry Powders, flour and honey, cook for 5 more minutes.
2. Add the chopped apple, stir to coat, and then add hot stock to the skillet gradually, a ladleful at a time, stirring until smooth and thickened. Two C of stock should be all you need to add.
3. Carefully pour the thickened stock back into the soup pot, add potatoes, Parsley, salt, Pepper, and tofu/seitan, simmer 30 minutes or so, until potatoes are tender. Remove from heat, slowly stir in the milk and serve. To reheat leftover soup, bring to a simmer slowly over low heat.