Tofu Chowder

Ingredients （yields: 8 servings)

• 2 tbsp olive oil

• 100 g onion, finely diced

• 2 cloves garlic, minced

• 50 g celery stalks, finely diced

• 200 g carrots, finely diced

• 200 g red bell pepper, finely diced

• 1 tsp dried thyme

• 6 tbsp all-purpose flour

• 4 cups broth

• 200 g potatoes, finely diced

• 200 g firm tofu, finely diced

• 1 cup milk

• 1 cup heavy cream

• 1 tsp salt

• ½ tsp ground black pepper

• ¼ cup chopped chives

Realisation

1. In a large pot, sauté the onion, garlic, celery, carrots, and bell peppers in the oil until softened;

2. Sprinkle in the flour and cook for 1 minute;

3. Gradually pour in the broth while stirring to prevent lumps;

4. Add the potatoes and tofu, bring to a boil, then simmer for 25 minutes until the potatoes are tender;

5. Reduce the heat to low, then stir in the milk and cream and let it heat through gently without boiling;

6. Add salt and pepper;

7. Garnish with chopped chives;

8. Serve and enjoy!