Monday 3 October 2016

Cream of cauliflower soup with smoked tofu

vegan, gluten free
Dreamy, creamy cauliflower soup. Forget the spoon. Just pick up the bowl and drink!
It’s that easy! And LOOK how thick and creamy it is!

Olive oil for frying
2 large cauliflowers
700ml coconut milk
200g coconout cream paste
250ml veg stock
2 large red onions
2 garlic clove
250g smok tofu
2 teaspoons smoke paprika
4 tablespoon rapeseed oil
1 lemon

Put the cauliflower, garlic and onion in a large saucepan with the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The cauliflower should be softened but not coloured.
Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil add 2 lemon halves; this way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour coconut paste.
Remove lemon and blend everything in a food processor or blender, in batches.
To serve, pick over the smoke tofu. Chop or slice the tofu in small squares. Heat the remaining oil in a frying pan and, when very hot, stir fry the tofu quickly until nicely browned, seasoning with smoke paprika, salt and freshly ground black pepper as you cook them.
Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the tofu into the centre and sprinkle lightly with rapeseed oil.

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