Broccoli and Cauliflower Soup with Tofu

Ingredients:

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

Topping

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

Directions:

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.

Notes:

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