BROCCOLI SOUP WITH TOFU CROUTONS

Preparation time: 20-40 min

Difficulty: easy


Serves 2


Broccoli soup

Ingredients:

  • 1 large broccoli

  • broccoli and cauliflower greens

  • approx. 600 ml vegetable stock

  • 80 ml thick coconut milk

  • pinch of quality salt



Cut broccoli and greens into small pieces and add vegetable stock so that the vegetables are ¾ or fully covered. Season with salt and cook on medium heat until vegetables soften.


Put everything into a blender (pour some liquid into a separate glass), add milk and mix to get a creamy soup. If necessary, add extra liquid and adjust the density.


Sautéed mixed vegetables

Ingredients:

  • 2 handfuls of Brussels sprouts

  • 2 carrots

  • a thick ring of sweet potato

  • ½ tsp crushed coriander seeds

  • pinch of quality sea salt


Grate the carrots, slice Brussels sprouts into halves, and dice the sweet potato. In a pan, sauté the vegetables, add coriander and salt. Sauté for about 10 minutes until the flavors combine and the vegetables are still slightly crunchy.


Tofu cubes

Ingredients:

  • 150 g tofu

  • 1 tsp sesame oil

  • quality salt


Preheat the oven to 180°C.


Dice the tofu and gently and thoroughly dry it with a cloth.


Then season tofu with oil and salt (you may add other spices as well), place on a baking paper and bake for approx 20-25 minutes until golden. Adjust the time according to the size of tofu cubes and how you wish them to be done (golden, golden-brown...). Mix the cubes at least 3 times while baking.


Extras

Ingredients:

  • 2 tbs thick coconut milk

  • walnuts (prior activation recommended)


Pour the soup into a soup plate and place the mixed vegetables and tofu cubes on one side. Sprinkle with coarsely crushed walnuts and a teaspoon of coconut oil.


Use your imagination and tailo