Vegetable and Tofu Soup

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!

My hubby said he could eat this at least three times a week, because it was so healthy and tasty!

Method

• Put the water in a pan and let it boil
• Add a cube of vegan stock
• Once it’s dissolved let it simmer
• Add the broccoli and cauliflower – chopped
• After a couple of minutes, add the kale
• Mix and add the baby corn – I cut each one in to 3 pieces
• Add the capers and mix
• Let the soup boil
• After about 10 minutes add the cherry tomatoes and sweetcorn
• Let it cook for another 5 minutes and then add a handful of sesame seeds
• Dice the tofu and heat in a ‘dry’ frying pan
• Add a little vegan margarine and mix
• Add this to the soup and let it cook
• Put the cashew nuts in the same frying pan and mix
• Turn the heat off when they become brown – how brown you want them to be depends on you
• Serve the soup and add the cashew nuts on top