Broccoli and Cauliflower Soup with Tofu

Prep time: 5 minutes / Cook time: 25 minutes / Serves: 4 Category: , ,

Directions

  1. In saucepan, heat oil over medium heat; cook onion, garlic, basil and pepper until onion is softened, about 5 minutes.
  2. Add stock; bring to boil. Add broccoli and cauliflower; reduce heat, cover and simmer until vegetables are tender, about 5 minutes. Add tofu and heat through. In batches, transfer to blender and blend until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 2 days.)Optional Topping: In small bowl, mix carrot with parsley; sprinkle over each serving.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 6 cups vegetable stock
  • 2 cupsfresh or frozen broccoli florets
  • 2 cups fresh or frozen cauliflower florets
  • 1 half pkg (500 g pkg) soft tofu cubed

Topping:

  • 1 carrots grated
  • 1 tablespoon chopped fresh parsley

Nutritional Information

  • Sodium 964 mg
  • Protein 6 g
  • Calories 127.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g
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