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Brussels Sprout Soup with Tofu Sour Cream

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I made this after finding it on here a few years ago......sorry I didn't review it then!  I love this soup!! My husband loves it more, in fact anyone I've served it to love it.  At first I thought....well sounds least it's a way to use up some of these brussel sprouts. But we really enjoyed it! I've mad it several times. I do the same thing that 'Dawn' did ..I use the recipe for the tofu sour cream from runawayslinky.  It is much better.  Thanks for the recipe ;)b

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