Cauliflower & Silken Tofu Soup
Now before you screw your nose up and say “ewww tofu!” – you cant taste it in this recipe, and if you are looking for a low carb low fat healthy lunch or light meal, or if you dont care about carbs add in some parmasan toast & you will simply have a lovely dish! (& i swear if you dont tell the kids or the husband there is tofu in it – they will NEVER know!)
stuff you’ll need
- Cauliflower (i used a 500grm frozen bag – much more economical for us)
- 1L salt reduced chicken stock
- 300grms silken tofu
- 1 leek
- 4 cloves of garlic
- Cracked pepper
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Cumin
- 1/4 tsp Turmeric
How i did it
Slice & dice the garlic and leek. Heat some oil in a large pot and fry the leek and garlic until the leek is cooked through. Add the spices (not the pepper) and stir fry for a second or two before adding the stock. Add the cauliflower, cover and bring to the boil, once at the boil turn the heat down and let simmer for a while – i think i left it about 3/4 of an hour. Once the cauliflower is cooked and mushy add the silken tofu. At this point it is going to look gross – dont panic! Get out the stick blender and puree it until smooth, it goes a wonderful white creamy colour and smells divine! Have a taste and if you like add some cracked pepper.
And thats it! Doneskies – nice and easy. I made this into four serves each serve containing the following information::
