March 18, 2017 / In food , veggie / Tagged as: coconut oil, onion, brocolli, kale, tofu, spinach, sesame oil, hazelnuts, chilli flakes, egg

Brocolli, Spinach and Tofu Soup

Total Cook Time

20 minutes

Ingredients

  • 1 tbsp coconut oil
  • 1/2 onion roughly chopped
  • 40g Kale, stalks removed
  • 500-600ml vegetable stock
  • 100g Brocolli florets
  • 150-200g Tofu (silken??)
  • spinach leaves, large handful
  • 1.5 tsp sesame oil
  • chilli flakes
  • 25g nuts roughly chopped
  • poached egg

Method

  1. Melt coconut oil over a medium heat and cook onion for 4 minutes, until softened.
  2. Add brocolli and kale and stir fry for a minute.
  3. Add stock and bring to simmer for 8 minutes. Add salt as required
  4. When vegetables are soft add the tofu and spinach. Heat till tofu is warm (1-2 minutes).
  5. Dash of ground pepper.
  6. Blend with a hand blender.
  7. Serve with sprinkling of chilli flakes. Optionally add nuts and poached egg.

OPTIONS: kale can be hard to find depending on the time of year. Just substitue in more spinach or brocolli. NOTE: the fine green colour in the picture is unachievable. Tofu just doesn’t seem to blend down that fine. Tasty little soup otherwise!