This recipe was loosely inspired by this recipe from Spice Island Vegan. I had quite a few toasted hazelnuts left over from an adventure with homemade nutella a few months ago, which turned out to be perfect in this recipe. I highly recommend using coconut oil if possible, as it brings out the flavors really optimally and gives the soup a nice rich texture, but if you prefer to use soy butter, or even ordinary olive oil or vegetable oil, that will work just fine too.
1 medium onion
12-15 cloves garlic
1” knob ginger root
1 cup toasted hazelnuts
1 Tbsp coconut oil
1 Tbsp curry powder
1 Tbsp cumin
1 tsp turmeric
1 tsp black pepper
8 cups veg broth
2 cups dry TVP chunks or soy curls
1 bunch chopped cilantro
2-3 medium potatoes, chopped into bite sized chunks
~2 cups red cabbage, chopped into bite size chunks
any veggies you want, really
1/2 cup nutritional yeast (optional)
soy sauce and lemon juice to taste
Combine the onion, garlic, ginger, and hazelnuts in a food processor. Process into a paste.
Melt the coconut oil in your soup pot. Saute the paste for 5 minutes or so. Add the spices, let them toast in there for a minute or two, then add the veg broth, TVP, cilantro, and whateever veggies you’re using. Simmer for 20-30 minutes. Add the nutritional yeast (if using) and soy sauce and/or lemon juice to your heart’s content. Serve with brown basmati rice or noodles or whatever grain you prefer.