A vegan take on a creamy Norwegian fish and root vegetable soup. Made with hearts of palm and tofu with celeriac, potatoes and carrots.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Course Soup
Cuisine Norwegian
Servings 4
Ingredients
2tablespoonsrapeseed oil
30gvegan butter
1medium white oniondiced
2medium carrotsdiced
1green bell pepperdiced
3clovegarlicminced
400gceleriaccut into small cubes
300gpotatoescut into small cubes
2tablespoonsall-purpose flour
500mlvegetable stock
500mlunsweetened plant-based milk
400gtin hearts of palmsliced into disks
250gmedium firm tofucut into cubes
250mlvegan cooking cream
1tablespoonvegan Worcestershire sauce
1tablespoonwhite wine vinegar
2tablespoonschopped parsley
Instructions
Heat the oil and butter in a large pan over medium heat. Once hot add the diced onions and carrots with a pinch of salt. Sauté until the onions are soft, around 4 minutes.
Add the diced bell pepper and the minced garlic and sauté for 2 minutes.
Now add the cubes of celeriac and potatoes. Stir to combine everything. Cook for 4 minutes then sprinkle in the flour. Stir to coat everything in the flour and continue to cook for 2 minutes, stirring continuously.
Pour in the vegetable stock and the plant-based milk.
Bring to a gentle simmer, turning the heat down when needed. Don’t let it boil too much as it might cause the milk to split.
Cover and continue to simmer for 10 minutes then add the plant-based cream, hearts of palm, tofu and vegan Worcestershire sauce. Stir everything together and continue to simmer until the potatoes and celeriac are fully fork tender, around 10 minutes.
Add the vinegar and the chopped parsley.
Taste and adjust the seasoning. The amount needed will depend on the salt in the stock. We had to add ½ teaspoon of salt and a good pinch of freshly cracked black pepper.
Serve your Vegan Fiskesuppe hot and garnish with more parsley and vegan cream if desired.