Creamy Cauliflower and Tofu Soup with Spicy Salsa Verde
15min
7 pers.
30min
Silken tofu
Lunches and dinners
Comforting Recipes
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
- 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.
- To serve cold, let cool to room temperature, then refrigerate for at least 6 hours.
- 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.
- 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
