Jackfruit reminds me of seafood, specifically crabmeat, more than anything else. That’s why I used it to sub for crabmeat in sushi in this recipe from a few days ago. It’s a texture thing — young jackfruit has a texture that is disturbingly chicken-y/crabmeat-y. Nevertheless, this recipe is just as good with the jackfruit omitted.
This would be a nice soup for people who cannot or won’t eat seafood. It is easily made gluten-free by using non-wheat flour as a thickener.
1 tablespoon oil
1.5 cups chopped onion
1 cup carrots, chopped
1.5 cups celery, chopped
1 teaspoon nori flakes or kombu powder (grind any dried seaweed, I used kombu squares, to a powder in a food processor and use as salty seasoning)
1 teaspoon Old Bay seasoning or 1/2 teaspoon paprika and 1/2 teaspoon celery salt
2 cups potatoes, peeled and chopped
1 cup young jackfruit, shredded (optional)
2 cups firm tofu, crumbled by hand
8 cups vegetable broth (I use broth cubes and water)
2 tablespoons nutritional yeast
2 tablespoons flour (I used chickpea or gram flour to make this gluten-free)
Sauté the onion in oil in the bottom of a large soup pot on medium high heat until translucent. Add kombu powder and Old Bay seasoning, carrots, and celery and sauté 3 more minutes. Add broth, potatoes, jackfruit, and tofu. Bring to a boil and as soon as it boils, turn heat down to medium and let the soup simmer for 20 minutes or more (depends on how big your potato and carrot chunks are) until potatoes and carrots are tender. Scoop out 2 cups of soup into a blender and food processor. Add 2 tablespoons of nutritional yeast and 2 tablespoons of flour to the blender soup. Blend until it is a smooth purée and pour back into the large pot of soup. Stir until soup thickens, about 2 minutes.