CHARACTERISTICS

Silken Tofu Plant Based Lunches and Dinners Comforting Recipes

Creamy Cauliflower and Tofu Soup with Spicy Salsa Verde

SERVINGS

7

PREPARATION

15 min

COOKING

30 min

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Ingredients

Ingredients for the soup:

  • 2 tbsp olive oil
  • 2 leeks, thinly sliced
  • 2 small yellow onions, thinly sliced
  • 3-4 cloves garlic, finely chopped
  • 1 small cauliflower, leaves removed and cut into small florets
  • 1.5 L vegetable broth
  • 500 g silken Soykei tofu
  • salt and pepper, to taste

Ingredients for salsa verde:

  • ½ cup parsley leaves (or celery leaves)
  • ½ cup fresh oregano leaves + a few leaves for serving
  • 1 tbsp chopped chives
  • zest of ½ lemon
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • a few drops of green Tabasco sauce, to taste

Preparation

  1. In a large saucepan, sweat the leek, onion, and garlic over medium-high heat in olive oil. Add the cauliflower florets and cook for 2 minutes, stirring. Season with salt and pepper and add the broth until it covers the vegetables. Bring to a boil, then simmer over medium heat for 20 minutes or until the cauliflower is very tender. Add the silken Soykei tofu and continue cooking for 2 minutes. Turn off the heat and blend everything into a smooth soup using a blender or hand mixer. Adjust the seasoning and keep warm.
  2. To serve cold, let cool to room temperature, then refrigerate for at least 6 hours.
  3. For the salsa verde: Combine all the ingredients in a small food processor or blender and purée. Adjust the seasoning and spiciness by adding more hot sauce to taste. Store the salsa verde in a small airtight container.
  4. Serve the soup in bowls with a dash of spicy salsa verde and a few oregano leaves.

Photos and recipe : JM_cuisine by Jonathan Michaud

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Ingredients

Ingredients for salsa verde:

  • ½ cup parsley leaves (or celery leaves)
  • ½ cup fresh oregano leaves + a few leaves for serving
  • 1 tbsp chopped chives
  • zest of ½ lemon
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • a few drops of green Tabasco sauce, to taste

Preparation

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