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.
Preparation time: 10 minutes
Cooking time: 15 minutes
What’s Good About It?
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.
- Heat the oil in a large casserole dish or saucepan. Saute the onion and garlic until soft, about 2-3 minutes. Add the remaining ingredients (except the cheese) and simmer covered for 10-12 minutes until the cauliflower is soft.
- Place in a blender with half of the cheese and blend until smooth and creamy.
- Pour back into the pan and heat gently. Season with salt and pepper.
- Spoon into bowls and top with a little extra cheese, croutons and black pepper.
Did You Know?
You can replace the cauliflower for broccoli if wished. Instead of tofu try adding a can of butterbeans.
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