Vegan Koya Tofu and Cauliflower Soup with Rosemary

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A smooth, rich cauliflower and KoyaTofu soup—crafted entirely from vegan ingredients.

Cooking time: 40 minutes
Calories: 234 kcal (per serving)
Salt: 1.1g (per serving)

Ingredients ( 8 servings)

  • Cauliflower: 400g
  • Onion: 200g
  • KoyaTofu (Powder): 100g
  • Garlic: 2 clove
  • Olive oil: 20g
  • Water: 1400ml
  • Bouillon Cube (Vegetarian): 4 pieces
  • [A] Olive oil: 100g/ Fresh rosemary: 2 stick
  • Salt and black pepper: as you like
  • Dried parsley: as you like

Allergen Information

Soy

How to cook

  1. Put [A] in a small saucepan and gently heat over low heat. When small bubbles begin to appear, remove from the heat and let it cool compretely to infuse the olive oil with the rosemary aroma.
  2. Roughly chop the cauliflower. Thinly slice the onion. Lightly crush the garlic with the side of a knife and remove the skins.
  3. Heat 10g of olive oil in a pan over medium heat. Add the garlic and onion and sauté until softened. Add the cauliflower and lightly sauté.
  4. Add the koyatofu and water to pan and simmer over low heat about 10 minutes. Add the buillon cube and simmer for another 10 minutes. Remove from the heat, add the infused olive oil from step1, and blend with a hand blender until smooth. Season with salt and black pepper to taste.
  5. Serve in bowls and finish with freshly ground black pepper.