Brussels Sprout Soup with Tofu Sour Cream – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
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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