Chowder is a hearty American soup that is most often made with fish broth. But if you don’t have fish or seafood on hand, you can quickly build a vegetarian version with tofu that is as nutritious and as tasty as possible.
500 g potatoes
1 large onion
1 small head of celery
600 ml coconut milk
100 g tofu
4 tbsp olive oil
2 tbsp flour
1 tbsp dijon mustard
1 tsp Worcester sauce
1 tsp curry powder
salt, freshly ground white pepper
cilantro for serving
1. Peel and dice potatoes and celery. Place the vegetables in a saucepan, pour boiling water over so that the vegetables are barely covered, bring them to a boil again, salt and cook over low heat, covered, until soft, about 15–20 minutes.
2. While the vegetables are boiling, peel and chop the onion into small cubes. In a deep saucepan with a heavy bottom, fry the onions in oil until golden brown.
3. Sprinkle flour on the onion and cook for a couple more minutes. Pour in the coconut milk, stirring constantly to avoid lumps. Add mustard, curry and pepper and cook for 3-5 minutes.
4. Add diced tofu and Worcestershire sauce. Add vegetables. If the soup is too thick, add vegetable stock. Warm up, but do not boil! Serve sprinkled with cilantro.