Vegetable and Tofu Soup

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!

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

There's more where this came from!

Try Veganuary

Ingredients

2 mugs of water
Vegan stock
1/2 a bunch of broccoli
1/2 a head of a small cauliflower
2 handfuls of kale
175 of baby corn
1 handful of capers
8 cherry tomatoes
1 small tin of sweetcorn
Sesame seeds
2 handfuls of cashew nuts
100g of tofu
Vegan margarine

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