Broccoli-cauliflower soup with sautéed tofu



  1. Peel and finely dice the shallots. Clean broccoli and cauliflower, cut the florets from the stalk and set broccoli and cauliflower aside separately.
  2. Sauté the broccoli together with half of the diced shallots in the olive oil for 3 minutes. In an additional pan sauté the remaining shallots together with the cauliflower. Top up both pans, each with half of the vegetable broth and half of the Berief organic soy cooking cream and boil for 12 minutes at medium heat.
  3. Finely mix the soups with a hand blender and season with salt and pepper.
  4. Dice the Berief organic tofu nature in 1x1 cm pieces, and brown in 1 tbsp olive oil until crisp.

To serve, fill two measuring cups with the two soups and fill the soups simultaneously into the pre-warmed soup plates. With a spoon make a nice pattern and serve with the tofu added to the soup.


The soups must have same consistency in order not to run together. If one of the soups is too liquidy, bring it again to a boil and thicken the soup with a little potato starch or corn starch.

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