2 carrots, sliced into 1″ pieces
1 butternut squash cut into 1″ cubes
freshly crushed coriander seeds (or ground coriander)
vegetable ghee (or oil)
200 g (7 oz) smoked tofu, diced
1 large onion, diced
1 stick celery, diced
1 leek, diced
3 sweet potatoes (or potatoes), diced
3/4 pt (360 ml) soya milk
tbsp plain white flour
3/4 pt water
Mix the carrots and squash with olive oil and coriander and roast until soft (about 20 minutes).
Meanwhile, fry the tofu in ghee or oil in a large heavy saucepan until browned (about 5 minutes). Add the onion, celery and leek and fry until soft (about 5 minutes). Add the potatoes, milk, a pinch of thyme and a few bay leaves. Add more water to cover if required. Stir and season. Simmer until the potatoes are cooked (10 to 15 minutes).
Meanwhile, make a roux with a tbsp of ghee and a tbsp of flour in a pan over a low heat. Stir in the water, then the liquid from the roast vegetables once they’re done. Roughly chop the roast vegetables and add to the liquid. Add to the tofu, potato mix. Stir well, heat and season.
Makes about eight servings.