Vegan Fiskesuppe – Norwegian Fish-Free Soup
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Loading... - louie lilly
- 16 Aug 2022
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Serving Vegan Fiskesuppe
Vegan Fiskesuppe is a delicious creamy soup made with hearts of palm and root vegetables. We have added some firm tofu to add some protein to make the Fiskesuppe more substantial. It makes for a great lunch or a light dinner. Just serve it with some of your favourite freshly baked bread or with a tasty sandwich.
Cooking Tips
· Norwegian Fiskesuppe is a simple dish to turn vegan and can be adapted to your tastes. We love hearts of palm as an alternative to fish and the tofu adds some protein. You could use butter beans instead of the tofu if you prefer or even something like oyster mushrooms.
· Make sure you don’t cook the onions and carrots too much. You just want them to be soft but not golden as this could make the soup too sweet.
· Make sure you use unsweetened plant-based milk in your vegan Fiskesuppe. Milk with added sugar would ruin the soup.
· The vegan Worcestershire sauce is used to give the soup an umami hit that would usually come from the fish. If you want a more fishy taste consider adding vegan fish sauce or seaweed flakes. Just watch out for salt levels as these both contain a high level of salt.
PREP TIME: 15 mins
COOK TIME: 25 mins
SERVINGS: 4
INGREDIENTS
· 2 tablespoons rapeseed oil
· 30 g vegan butter
· 1 medium white onion diced
· 2 medium carrots diced
· 1 green bell pepper diced
· 3 clove garlic minced
· 400 g celeriac cut into small cubes
· 300 g potatoes cut into small cubes
· 2 tablespoons all-purpose flour
· 500 ml vegetable stock
· 500 ml unsweetened plant-based milk
· 400 g tin hearts of palm sliced into disks
· 250 g medium firm tofu cut into cubes
· 250 ml vegan cooking cream
· 1 tablespoon vegan Worcestershire sauce
· 1 tablespoon white wine vinegar
· 2 tablespoons chopped parsley
