by Karine Stephan, Registered Nutritional Therapist
- 1 litre vegetable broth
- 2 chopped onions
- 2 minced garlic gloves
- 1 tablespoon curry powder (mild or medium)
- 2 teaspoons grated fresh ginger
- 2 medium leeks, chopped
- 2 medium potatoes, chopped
- 180g vacuum-packed chestnuts (e.g. Merchant Gourmet)
- 300g silken tofu (e.g. Clearspring)
- Salt & pepper (optional)
- Serve with (optional) chopped chestnuts, mixed herbs
Step by Step Instructions
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.
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