Broccoli-Cauliflower Soup
INGREDIENTS:
1 tb Olive oil
1 sm Yellow onion; chopped
2 Cloves garlic; minced
3/4 lb Broccoli florets
1/2 lb Cauliflower florets
1/2 ts Sea salt
1 ts White pepper
3 c Vegetable stock
18 oz Silken tofu
1/2 c White wine or sherry
Parsley for garnish
1 tb Olive oil
1 sm Yellow onion; chopped
2 Cloves garlic; minced
3/4 lb Broccoli florets
1/2 lb Cauliflower florets
1/2 ts Sea salt
1 ts White pepper
3 c Vegetable stock
18 oz Silken tofu
1/2 c White wine or sherry
Parsley for garnish
1. Heat oil in large saucepan and saute onion and garlic until golden.
2. Add broccoli, cauliflower, salt, and pepper and saute until broccoli is bright green. Stir in vegetable stock and simmer, covered, until broccoli and cauliflower are tender.
3. Puree broccoli mixture with tofu until very creamy. Return to pot, stir in wine or sherry, and warm through. Garnish with sprigs of parsley.
2. Add broccoli, cauliflower, salt, and pepper and saute until broccoli is bright green. Stir in vegetable stock and simmer, covered, until broccoli and cauliflower are tender.
3. Puree broccoli mixture with tofu until very creamy. Return to pot, stir in wine or sherry, and warm through. Garnish with sprigs of parsley.