Leek Potato Chowder

• • 2 kg potatoes
  • 1 L vegetable stock
  • 300 g smoked tofu
  • 100 ml cashew cream
  • 1,5 L water
  • 3 leek sticks
  • 3 medium carrots
  • 1 large parsnip
  • 1 celery stick
  • 100 g celery root
  • 2 green bell peppers
  • 2 Tbsp all purpose flour
  • 2 bay leaves
  • 300 g vegan cheddar
  • 5 Tbsp grapes oil
  • 2 Tbsp olive oil
  • salt & pepper to taste
  • smoked paprika & thyme
  • To serve: 8 tall breads

• • Cut off the top from the tall brad
  • Scoop the core really good
  • Cover the bowl edges with slices of vegan cheddar
  • Sprinkle some smoked paprika and thyme on the lid
  • Spray both the lid and the bread bowl with olive oil
  • Put them in the oven until the cheese has melted
  • Serve the soup in the bread bowl and sprinkle some fried tofu & some extra parsley. For the full experience, add some fresh red onion and creamy vegan yogurt on the side.

• • In a large pot, add the grapes oil and the leek. Cook it until soft
  • Add the flour & mix it for 1 minute
  • Add the vegetable stock, mix well, then add the water
  • Add the parsnip, celery roots, carrots, bell pepper and the bay leaves
  • Season with salt & pepper to taste
  • Cook it under the lid for 20 minutes
  • After this time, add the potatoes and cook them for 30 more minutes
  • When the potatoes are boiled, add the cashew cream
  • Add the fresh chopped parsley and mix well
  • Then, fry some smoked firm tofu in 1 Tbsp of grapes oiL. You will need it for serving.