Brussels Sprout Soup with Tofu Sour Cream
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.
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.