Brussels Sprout Soup with Tofu Sour Cream

Ingredients (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