vrijdag 20 maart 2009

Brussels Sprouts Soup with Tofu Sour Cream


Ingredients:
500 grams (1 1/4 lbs) brussels sprouts, trimmed.
1 large onion peeled & chopped.
1 large potato peeled & chopped.
4 cups chicken style (vegetarian) stock.
200 mls (large can) coconut cream.
silken tofu
lemon juice

Directions:
Blend Silken Tofu with lemon juice to taste.
This is the tofu sour cream.
Put the first four ingredients into a pan and bring to the boil.
Simmer covered for 10 minutes, or till vegetables are tender.
Cool until the temperature is suitable for a processor or blender.
Process till smooth.
Return to pan and add coconut cream, reheat and serve.
Put a dollop of tofu sour cream into each serving.
This is also good served as a chilled soup.

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