Broccoli and Cauliflower Soup with Tofu

Prep Time: 15 Min Servings: 8 servings Difficulty: very easy


  • 1 tbsp Canola oil
  • 2 Garlic cloves, minced
  • 1⁄4 tsp Pepper
  • 2 cup Broccoli florets
  • 2 cup Cauliflower florets


  • 1 Carrot, grated
  • 1 Onion, chopped
  • 1 tsp Dried basil
  • 6 cup Vegetable stock
  • 250g Medium tofu, cubed
  • 1 tbsp Fresh parsley, chopped



  1. In saucepan heat oil over medium heat. Cook onion until soft with garlic, basil and pepper, about 5 minutes.
  2. Add stock and bring to boil.
  3. Add broccoli and cauliflower and reduce heat, cover and simmer until vegetables are tender about 5 minutes.
  4. Add cubed tofu and heat through.
  5. In batches transfer to blender and blend until smooth.
  6. Let cool for 30 minutes then refrigerate until chilled.
  7. In a small bowl mix grated carrot with parsley and sprinkle over each serving.


Nutritional information per serving: Protein 9.1g Total fat 5.5g Carbohydrates 14.2g Calories 141 Sodium 306mg Cholesterol 0mg


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