Thursday, February 28, 2008

Creamy Cauliflower & Potato Soup

Source: Giant Book of Tofu Cooking (slightly modified)
Makes 12 servings

8 oz. soft tofu, cubed
2 cans (15 oz) vegetable broth
1 small head cauliflower, chopped
2 small russet potatoes, peeled & cubed
½ cup chopped onion
1 TB butter
4 oz. cream cheese
salt & pepper to taste
1 TB dried parsley

1. In a large pot, add cauliflower, potatoes, & onion. Add broth & enough water to just cover the vegetables. Bring to a boil, reduce heat, & simmer over medium heat until the vegetables are tender, about 20 minutes.
2. Puree the soup in a blender in batches along with the tofu, transferring back to the pot. Stir in the cream cheese, butter, & parsley. Cook until cream cheese & butter are melted, and the soup is heated through.

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