Cauliflower and silken tofu soup with hazelnuts and crispy tofu

Ingredients

For 1 serving

• Cauliflower300 g
• Silken tofu150 g
• Tofu100 g
• Hazelnuts8 g
• Onion30 g
• Vegetable broth300 g
• Nutmeg1 pinch
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: nuts, soy, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile peel and chop the onion; wash the cauliflower and divide it into small florets, cutting the tender core into pieces too.
2. In a pot heat half the oil over medium-low heat and soften the onion for 3–4 minutes, until translucent; add the cauliflower and hot stock, season with salt, cover and simmer over low heat for 15 minutes, until the cauliflower crushes easily.
3. Add the silken tofu and nutmeg and blend with a stick blender until smooth and velvety; adjust the salt and black pepper.
4. Meanwhile drain and pat dry the firm tofu, cut it into cubes of about 1 cm and fry it in a pan with the remaining oil over medium-high heat for 5–6 minutes, turning, until golden and crisp; season with salt.
5. Roughly chop the hazelnuts and serve the soup topped with the crisp tofu and hazelnuts.