Brussels Sprout Soup with Tofu Sour Cream
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Ingredients (use vegan versions):
- 500 grams (1 1/4 lbs) brussels sprouts, trimmed.
- 1 large onion peeled & chopped.
- 1 large potato peeled & chopped.
- 4 cups chicken style (vegetarian) stock.
- 200 mls (large can) coconut cream.
- silken tofu
- lemon juice
Directions:
Blend Silken Tofu with lemon juice to taste. This is the tofu sour cream.
Put the first four ingredients into a pan and bring to the boil.Simmer covered for 10 minutes, or till vegetables are tender. Cool until the temperature is suitable for a processor or blender. Process till smooth. Return to pan and add coconut cream, reheat and serve.
Put a dollop of tofu sour cream into each serving.
This is also good served as a chilled soup.
Serves: 6
Preparation time: 30 minutes
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