cauliflower and tofu soup
with salsa verde
- 2 tablespoons extra virgin olive oil
- 1 leek, white part only, sliced
- 1 white onion, finely chopped
- 3 cloves garlic, sliced
- 1 medium cauliflower (1.5kg), chopped
- 2 litres chicken stock
- 600g silken tofu
- sea salt and cracked black pepper
SALSA VERDE
- 1 cup flat-leaf parsley leaves
- 1 cup oregano leaves
- ¼ cup chopped chives
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon water
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- To make the salsa verde, place the parsley, oregano, chives, lemon rind, lemon juice, water, oil, salt and pepper in a small food processor and process until finely chopped. Set aside.
- Heat the oil in a large saucepan over high heat. Add the leek, onion and garlic and cook, stirring, for 5–7 minutes or until soft. Add the cauliflower and stock and bring to the boil. Reduce the heat to medium and simmer for 10 minutes or until the cauliflower is tender. Add the tofu, salt and pepper and, using a hand-held stick blender, blend until smooth. Divide the soup between serving bowls and top with salsa verde to serve. Serves 4
Tip: Full of green goodness, this zesty salsa verde dressing is also great spooned over grilled chicken or fish.
© DONNA HAY GROUP
