Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Lynda
lpyle@shoal.net.auBrussels Sprout Soup with Tofu Sour CreamIngredients (use vegan versions): 500 grams (1 1/4 lbs) brussels sprouts, trimmed.
1 large onion peeled & chopped.
1 large potato peeled & chopped.
4 cups chicken style (vegetarian) stock.
200 mls (large can) coconut cream.
silken tofu
lemon juice
Directions:Blend Silken Tofu with lemon juice to taste. This is the tofu sour cream.
Put the first four ingredients into a pan and bring to the boil.Simmer covered for 10 minutes, or till vegetables are tender. Cool until the temperature is suitable for a processor or blender. Process till smooth. Return to pan and add coconut cream, reheat and serve.
Put a dollop of tofu sour cream into each serving.
This is also good served as a chilled soup.
Serves: 6
Preparation time: 30 minutes
I made this soup using only 1 lb. of Brussels Sprouts (the recipe called for 1 and 1/4) and it was way too sweet! The next day I added another lb. of Brussels Sprouts and it was much better, quite good in fact! I would suggest using either half as much cream of coconut or twice as much sprouts. This is a really tasty and easy soup, and I recommend trying this recipe.
Archived comment by: melissa
I can't imagine why the soup would be sweet???Possibly...did you use the Coconut milk that is sweetened and used for things like Pina Coladas, etc.?? Make sure you use plain, unsweetened coconut milk...
Archived comment by: gina
The recipe calls for coconut cream which many mistake for cream of coconut. They are two different things. Coconut cream is what is usually called coconut milk. Most brands are unsweetened. Its simply coconut and water, possibly a stabalizer (not all brands use it but most do). Cream of coconut (most common brand name Coco Lopez) is the sweetened coconut mixture used for piņa coladas and other drinks. This recipe uses coconut milk, not cream of coconut.
Archived comment by: l
How much tofu? Where I live it comes in 16 oz., 12 oz., and 10 1/2 oz. packages.
Archived comment by: robin
OOOOh this soup was so yummy! I love brussels and it was great hot and cold. I made my own sour cream though from another recipie on this site (tofu sour cream from runawayslinky) and put ranch mix in it, which added a nice flavor to the soup, though it was good without any sour cream too. I have to admit my boyfriend didn't absolutely *love* it as much as I did, but that's I think because he isn't a big brussel sprout fan.
Archived comment by: dawn
This recipe was fantastic. I did add some extra spices that I found in another similar recipe--fennel (tablespoon, crushed) and a pinch of nutmeg. It was a fantastic way to enjoy garden fresh brussel sprouts!
Archived comment by: nicklamon
this was amazing. i used shitake cubes because i had no veggie broth and added unsweetened shredded coconut (mainly because it was lying around the house and seemed relevant). i didn't have a processor so i just mashed everything by hand and it was still very very good.
Archived comment by: akimsey
