Cooking & Baking

Except my version of the the ski resort’s famous soup has air-fried tofu cubes instead of turkey, and Miyoko’s butter instead of dairy butter. It took me a few tries but I finally perfected my recipe and it’s very close to the real thing. Stir fry in evoo until soft: chopped onion, celery, red bell pepper and minced garlic. When soft add Miyoko’s butter and flour to make a thick roux. Cook for a few minutes and begin to thin it out with hot veggie broth to get the right velvety consistency. Next I added the spices of cumin, paprika, garlic powder, salt and black pepper. Once the spices were correct I added the tofu cubes, canned black beans, cooked sweet corn and finely chopped parsley. Finally I added a small amount of extra thick oat milk to add some richness. This is probably my favorite soup of all time. Rich, delicious and filling. Cheers! 🥂