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Vegan Fiskesuppe (Norwegian fish & vegetable chowder)

This vegan fiskesuppe hits all the right notes of smoky, fishy, and chowdery. The smoked tofu is a must as it takes the place of chunks of smoked fish. The veg can be substituted for other root veg as you see fit but I’d recommend leaving the oyster mushrooms in. The dulse isn’t compulsory either but it lends a fishy taste!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Scandinavian
Servings 4 people


  • 1 large knob vegan butter
  • 1 block smoked tofu (225g)
  • 4 garlic cloves (minced)
  • 1 leek (chopped)
  • 2 stalks celery (chopped)
  • 1 cup oyster mushrooms (sliced)
  • 1.5 cups vegetable stock
  • 1 cup unsweetened soya milk
  • 1/2 tub Oatly creme fraiche
  • salt, pepper, and dulse (or crumbled nori) to taste
  • 1 small lemon juiced


  • Begin by heating the butter in your pan, along with the minced garlic and your tofu, chopped roughly into big chunks. You don’t want to fry off the tofu to a crisp – you want it to be soft and squishy like fish.
  • Add the leek and celery and let sweat over a low heat until softened. Add a splash of olive oil or stock if needed.
    Add the mushrooms (and/or other vegetables) and the stock and milk. Add salt, pepper, and dulse.
  • Cover the pan and let simmer over a low heat for around 30 minutes.
  • Before serving, mix in the oat fraiche/cream and the lemon juice.
    Serve with crusty bread, and a little wee dollop of the leftover oat fraiche on top (or a drizzle of the cream).


This recipe was first published on http://jenny-marie.co.uk/