15-Minute Cauliflower Pak Choi Tofu Soup
Ingredients
- 1 small cauliflower
- 1 small red onion
- 1 small white onion
- 3 garlic cloves
- 1-inch piece of ginger
- 2 cubes vegetable stock
- Pinch of turmeric
- Himalayan salt
- Black pepper
- Handful coriander
- 1 Pak choi
- 1 pack silken tofu
Preparation
Chop the onions, garlic, and ginger in a grinder.
Boil a full kettle of water.
Coat the base of a pan with extra virgin olive oil and sauté the chopped paste of onions.
While the onions brown, wash and roughly chop a small cauliflower.
Wash the pak choi and set aside to strain.
Rinse the tofu and cut into cubes, then set aside.
Add the cauliflower to the sauté and cook for 5 minutes on high heat so it browns quickly.
Season with a pinch of turmeric, Himalayan salt, and freshly ground black pepper.
Stir and add the boiled water from the kettle.
Let simmer for 5 minutes, then hand blend.
Add the pak choi, chopped coriander, and tofu.
Boil on high heat for 2 minutes and serve with sprinkles of coriander.
