| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cookbook, Soups and s | 6 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Yellow onion, chopped | |
| 2 | Cloves garlic, minced | |
| 3/4 | lb | Broccoli florets |
| 1/2 | lb | Cauliflower florets |
| 1/2 | t | Sea salt |
| 1 | t | White pepper |
| 3 | c | Vegetable stock |
| 18 | oz | Silken tofu |
| 1/2 | c | White wine or sherry |
| Parsley for garnish |
INSTRUCTIONS
Heat oil in large saucepan and saute onion and garlic until golden. 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. Puree broccoli mixture with tofu until very creamy. Return to pot, stir in wine or sherry, and warm through. Garnish with sprigs of parsley. Recipe by: Meals That Heal, by Lisa Turner;badams Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 197.6mg
Potassium: 53.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 6.1g