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!
Preparation
Serves 2
Cooking Instructions
- 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
My hubby said he could eat this at least three times a week, because it was so healthy and tasty!
