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Curried Cauliflower And Tofu Soup

soups, vegetables, tofu

1/2 pound tofu
1 cauliflower
1/4 cup butter
2 onions; chopped
2 cloves garlic; minced
3 carrots; finely diced
2 potatoes; finely diced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
5 cups chicken stock
1 teaspoon salt
1 cup fresh or frozen peas
1/4 cup chopped fresh parsley

Drain tofu; press for 20 minutes. Cut into 1/2-inch cubes; set aside. Cut cauliflower into small florets; set aside. In large saucepan, melt butter over medium heat; sauté cauliflower, onions, garlic, carrots and potatoes for 5 minutes. Stir in cumin, coriander and curry powder; cook, stirring, for 1 minute. Stir in stock and salt; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 8 minutes. Stir in tofu and peas; simmer for 1 to 2 minutes or until peas are heated through Taste and adjust seasoning if necessary. Serve garnished with parsley. about 225 calories each

Contributor: Canadian Living's Light & Easy Cooking - May/June, 1987

Yield: 6 servings

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