FOR MY VEGETARIAN FRIENDS (who thought I had forgotten them!) here is the promised ......

                                                       VEGETARIAN CULLEN SKINK 

Though the traditional Scottish Cullen Skink is very much a Fish Soup, it still turns out as delicious as the fish soup in its vegan form using creamy, smoke flavored Tofu or plain cottage cheese (Paneer) and its plant-based ingredients flavored with herbs and pepper.

I tried out the soup yesterday with a little variation i.e. instead of Tofu (which I am not supposed to eat), I used Paneer or Cottage Cheese and it sure tasted super! Though it is served as a meal starter, it's a meal by itself and this traditional soup is also very easy to make! 

Vegetarian Cullen Skink 

INGREDIENTS:

Potatoes - 560 to 600 gms

Onion - 1 medium

Paneer ie Cottage Cheese or Smoked Tofu - 180 gms  ( I used Amul Paneer )

Vegetable Stock  - 850 ml - ( I used the Marigold Vegan Bouillon Instant Vegetable Organic Stock powder which was available in London  - but in India, I found the Urban Platter Vegetable Bouillon & Broth Powder ) 

Plant Milk - 500 ml -  ( I used ready-made Oat Milk in London ) But in India I ground the Quakers Oats very fine and added 500 ml of water 

Garlic Powder or Garlic  sliced   - 2 teaspoons  ( I used thinly sliced Garlic)

White Pepper - 1/8th tsp or  black pepper (I used Black Pepper )

Paprika - optional

Dried Mixed Herbs - Sprinkle a little on the prepared soup

Fresh Parsley - a few for garnish 

Baguette or any crusted bread  or bun - slices cut diagonally as an accompaniment 

Butter -for the bread 

METHOD

Before making the soup, prepare the mashed Potatoes :

Boil the Potatoes the previous day and then next day mash them and add 2 tablespoons of butter or vegan butter or vegan margarine.  (I used butter). Mix the butter well into the mashed potatoes and then sprinkle pepper and keep it aside.

Please note that the mashed potatoes have to be added very slowly and in stages in the vegetarian Cullen Skink later - so to avoid the formation of big lumps while cooking: add a little of the prepared stock in the mashed potatoes, smoothen it, and keep it aside.

Prepare the Cullen Skink :

• Chop the Paneer i.e. Cottage Cheese or smoked Tofu into small pieces
  
  
• Chop the Onion into small pieces.
  
  
• Prepare the veggie stock by adding 4 level teaspoons of veggie stock powder into 850 ml of water and pour into a large saucepan.
  
  
• Add the chopped onion and paneer ie cottage cheese and 1 Bayleaf.
  
  
• Season it with sliced garlic, salt, and either white or black pepper.
  
  
• Bring to a boil and then simmer for 15 minutes. 
  
  
• After it boils remove the saucepan from the burner and then pour in the plant milk very slowly.
  
  
• Mix the oat milk well. Then add the mashed potatoes into the milk slowly and in stages and blend them well till they form a smooth mixture.
  
  
• Do not add potatoes in a large quantity all at once but slowly in stages.
  
  
• When the mixture is smooth and slightly thick, boil the soup on medium heat, stirring all the while.
  
  
• Sprinkle pepper, dried herb mix, and salt to taste.
  
  
• Garnish with a few sprigs of parsley before serving.
  
  
• Serve hot with the crusty baguette or bun and butter on the side.

NB:

• When reheating the leftover soup do not boil it as the oat milk could curdle. Instead, simmer gently for a few minutes on low heat until piping hot. 
  
  
• Cullen Skink can also be made gluten-free by using a gluten-free vegetable stock.
  
  
• Those who would like to use Smoked Tofu can buy it ready-made.
  
  
• Smoked tofu can be made at home too by slicing a block of firm Tofu and adding a few tbsps of Soya Sauce and about 1 1/2 teaspoons of Liquid Smoke (available readymade) and if not available then smoked paprika can be added. Marinate the Tofu for a few hours and then use.
  
  
• But those who don't like or can't eat Tofu like me can make the Cullen Skink with plain Paneer.
  
  
• If you like to add spice - add paprika to the Paneer

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Vegetarian Cullen Skink