Cauliflower and 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 chopper.
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 these brown, wash and roughly chop a small cauliflower.
Wash the pak choi and keep aside to strain.
Pat dry the tofu and cut into cubes, keep aside.
Add the cauliflower to the sauté and let cook for 5 minutes on high heat so the cauliflower 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.
