BROCCOLI AND SILKEN TOFU SOUP


  • Servings : 2
  • Preparation : 20 minutes
  • Cook time : 20 minutes
  • Calories : 130 cal
  • Carbohydrate : 11 g
  • Lipid : 7 g
  • Fiber : 2 g
  • Protein : 7 g
Un velouté de brocoli et tofu soyeux : une entrée nutritive et colorée signée Isabelle Huot Docteure en nutrition.

Ingredients

  • 10 ml (2 tsp) olive oil
  • 1/4 medium onion chopped
  • 1 clove garlic, minced
  • 500 ml (2 cups) broccoli cut into small florets
  • 250 ml (1 cup) reduced sodium vegetable broth
  • 500 ml (2 cups) fresh spinach leaves
  • 1/2 block silken tofu (approximately 150 g)
  • 1 ml (1/4 tsp) turmeric
  • Salt and pepper, to taste


Steps

1 - Heat the olive oil in a saucepan over medium heat.


2 - Add the onion and garlic and cook for 2 to 3 minutes until translucent.


3 - Add the broccoli to the pan and cook for 4 minutes, stirring occasionally.


4 - Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 8 to 10 minutes, until to what the broccoli is tender.


5 - Add the spinach to the pan and cook for 2 minutes.


6 - Add the silken tofu to the pan and continue cooking for 2 minutes so that it heats through.


7 - Blend the soup using a hand blender until smooth and creamy. Add broth as needed.


8 - Add turmeric, salt, pepper. Mix well and adjust. seasoning to taste.


9 - Serve hot.




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