Heena Modi
This soup was a creation of my own. I’m not quite sure what happened but I wanted something hot, something wholesome and something that would use up some of our vegetables. So I began putting things together and it turned out really yummy!
240ml water
Vegan stock
1/2 a bunch of broccoli
1/2 a head of a small cauliflower
2 handfuls of kale
175g baby corn
1 handful of capers
8 cherry tomatoes
1 small tin of sweetcorn
Sesame seeds
2 handfuls of cashew nuts
100g tofu
Vegan margarine
This soup was a creation of my own. I’m not quite sure what happened but I wanted something hot, something wholesome and something that would use up some of our vegetables. So I began putting things together and it turned out really yummy!
1. Put the water in a pan and let it boil. Add a cube of vegan stock. Once it’s dissolved let it simmer.
2. Add the broccoli and cauliflower – chopped.
3. After a couple of minutes, add the kale.
4. Mix and add the baby corn – I cut each one in to 3 pieces.
5. Add the capers and mix. Let the soup boil.
6. After about 10 minutes add the cherry tomatoes and sweetcorn.
7. Let it cook for another 5 minutes and then add a handful of sesame seeds.
8. Dice the tofu and heat in a ‘dry’ frying pan.
9. Add a little vegan margarine and mix. Add this to the soup and let it cook.
10. Put the cashew nuts in the same frying pan and mix.
11. Turn the heat off when they become brown – how brown you want them to be depends on you.
12. Serve the soup and add the cashew nuts on top.
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