Tomato and Cauliflower Soup
Quick and easy vegetarian soup
Ingredients
Soup
- 1 Onion sliced
- 3 Garlic Cloves sliced
- 1 tbsp Butter or Coconut Oil
- 1 Celery Stick sliced
- Cauliflower Leaves from 2 medium sized organic cauliflowers
- 1 Ripe Pear chopped
- ½ Blood Orange skinned de-seeded and sliced
- 600 ml Passata
- 600 ml Bone or Veggie Broth
- Salt and Pepper to taste
Tofu and Coconut Yoghurt Cream
- 200 g Fermented Tofu crumbled (can be any other tofu you have)
- 175 g Coconut Yoghurt
- 1 Lemon juice
- 3 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 Clove of Garlic crushed
Instructions
Soup
- Sauté onion and garlic with the butter on medium heat until soft
- Add celery, cauliflower leaves, pear and orange and sauté for further 5 minutes
- Pour in the passata and broth and gently simmer for 10 minutes
- Season with salt and pepper
- Blitz until smooth
Tofu and Coconut Yoghurt Cream
- Put everything together and blitz until creamy
Notes
This recipe is a great way to use up the nutritious cauliflower leaves that we often throw away. It’s a great source of fibre and micronutrients, especially Calcium, Iron and Potassium. It’s rich in vitamin C, A and folic acid. Great source of antioxidants too, so don’t discard it ever again. 🙏 To add some protein and good fats I added a generous dollop of Tofu and Coconut Yoghurt Cream to each portion and sprinkled with fresh mint. Enjoy 😊