Wonderfully creamy and perfect for chilly days. The addition of tofu increases the protein content and gives the soup a smooth, rich texture too. Instead of the croutons scatter over some toasted pumpkin seeds if wished.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Cauliflower like other cruciferous vegetables are high in glucosinolates and isothiocyanates, antioxidants known for their health benefits and ability to support detoxification and lower inflammation.
You can replace the cauliflower for broccoli if wished. Instead of tofu try adding a can of butterbeans.
Serves 4
1tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
600ml vegetable stock
1 cauliflower, cut into florets
1 packet silken tofu (300g)
2tbsp nutritional yeast flakes
1/2 tsp smoked paprika
pinch of turmeric
Salt and pepper
100g grated vegan cheese ( I used Violife)
Croutons or toasted seeds for topping
