Easy Vegan Finnish 'Salmon' Soup with Smoked Tofu (Dairy-Free & Gluten-Free)

2 settimane fa

Craving a taste of Nordic comfort? This easy and hearty vegan Finnish 'salmon' soup (Lohikeitto) transforms a classic into a delicious plant-based delight. Perfect for chilly evenings or a satisfying weekend meal, this dairy-free and gluten-free recipe uses clever ingredient swaps to recreate the beloved creamy texture and savory "fish" flavor. Forget complicated cooking – this recipe is so simple, you'll want to add it to your regular rotation!

This recipe is ideal for anyone looking for a wholesome, comforting, and quick plant-based soup. Whether you're a seasoned vegan, exploring dairy-free options, or simply want to incorporate more delicious vegetables and protein into your diet, this Finnish-inspired soup is a fantastic choice. It's a flavorful answer to questions like "How can I make a vegan fish soup?" or "What's an easy dairy-free soup recipe with smoked tofu?"

Ready to dive into a bowl of creamy, comforting goodness? Let's make some vegan Lohikeitto!

Ingredients for Finnish Vegan Smoked Tofu Salmon Soup laid out All the essential ingredients ready to become a comforting bowl of Finnish 'salmon' soup.

Ingredients

Potatoes (firm, waxy varieties work best)
Carrots – for a touch of sweetness and color, we recommend using Pasar Carrots Class 1
Shallots – or a small onion for a milder aromatic base
Bay Leaves
Fresh Dill – the essential herb for authentic Finnish flavor
Oat Cream – for rich, dairy-free creaminess. If you can't find oat cream, use a full-fat oat milk or other creamy plant milk.
Vegetable Stock – for the soup's savory base, we recommend Kallo Organic Vegetable Stock
Salt and Black Pepper – to taste
Smoked Tofu – the star ingredient for that "salmon" texture and smoky flavor, consider using Vemondo Tofu Affumicato

Equipment

Large pot or Dutch oven
Cutting board
Sharp knife

Instructions

Dice the potatoes and carrots into bite-sized pieces. Finely chop the shallots.
In a large pot, sauté the chopped shallots in a little olive oil until softened, about 3-5 minutes.
Add the diced potatoes, carrots, and bay leaves to the pot. Pour in enough vegetable stock to just cover the vegetables.
Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 10-15 minutes.
While the vegetables cook, cut the smoked tofu into small, flake-like pieces or cubes to resemble salmon.
Once the vegetables are tender, stir in the oat cream.
Gently fold in the smoked tofu pieces. Heat through for a few minutes, allowing the tofu to absorb the flavors, but do not boil after adding the cream.
Season generously with salt and pepper to taste.
Remove the bay leaves. Stir in a generous amount of freshly chopped dill just before serving.

Variations & Adaptations

Soy-Free Option: While smoked tofu is key for the "salmon" flavor, you can try seasoned and pan-fried parsnips or even rehydrated textured vegetable protein (TVP) if you need a soy-free alternative.
Extra Veggies: Feel free to add other quick-cooking vegetables like frozen peas, spinach, or leeks for added nutrition and color.
Creaminess Boost: For an even richer soup, you can add a tablespoon of vegan butter or a swirl of vegan cream cheese at the end.
Smoky Depth: If your smoked tofu isn't intensely smoky, a tiny pinch of smoked paprika or a dash of liquid smoke can enhance the flavor profile.

Tips for Success

Tofu Texture: For a more authentic "flaky fish" texture, consider crumbling the smoked tofu with your hands instead of cubing it. You can also lightly pan-fry the crumbled tofu separately before adding it to the soup to give it a slightly firmer exterior.
Herb Power: Don't skimp on the fresh dill! It's crucial for the classic Finnish flavor. Add it right at the end to preserve its fresh aroma and vibrant color.
Seasoning Wisely: Taste and adjust seasoning throughout the cooking process, especially after adding the vegetable stock and oat cream. The saltiness of the stock can vary.
Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash more plant milk or stock if needed to restore consistency.

This vegan take on Lohikeitto truly captures the essence of the beloved Finnish classic, offering a creamy, comforting, and wonderfully satisfying plant-based meal. It's proof that you don't need animal products to enjoy rich, traditional flavors.

Give this Easy Vegan Finnish 'Salmon' Soup a try this week! We'd love to see your creations – share your photos and reviews on abillion!