Tofu Veggie Curry Soup

DESCRIPTION

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.

INGREDIENTS

• 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

INSTRUCTIONS

1. Drain tofu and cut into small cubes.
2. Add tofu cubes, vegetable stock, corn kernels, peas and curry powder to a pot. Let simmer over medium-high heat for 5-10 minutes.
3. Meanwhile, mix almond milk and corn starch in a bowl until combined.
4. 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/tofu-veggie-curry-soup