Ready in: 15 to 30 mins
Chowder is a traditional recipe from New England, USA and is a delicious dish somewhere between a soup and stew – very filling! Often made with clams, this seafood-free variation is a great alternative. Kombu and nori, two varieties of sea vegetable, add a gentle taste of the ocean as well as providing important nutrients”
Ingredients:1 tbsp oil
1 medium onion, chopped
2 carrots, chopped finely
3 celery stalks, diced
500ml vegan stock
450ml soya milk
225g tofu, crumbled
salt to taste
1/2 tsp black pepper
1/2 tsp celery seeds (use celery salt)
2 large potatoes, peeled and cubed
1 strip kombu
2-3 tbsp nori flakes, plus extra
small pinch allspice powder
- Heat the oil in a large cooking pot, then add the onion, carrots and celery and sauté for 15 minutes. Now add the stock, kombu and soya milk and stir.
- Crumble in the tofu, add a little salt to taste (remember, the stock will be salty), then stir in the pepper, nori flakes, celery seeds and allspice and bring to the boil.
- Add the cubed potatoes to the cooking pot, reduce the heat and simmer until the potatoes are soft.
- At this point, you can discard the kombu if you like. For a stronger flavour, blend 2-3 ladles of the soup along with the kombu then return the mixture to pan and stir into rest of soup. Serve in bowls with a sprinkling of nori flakes to garnish.