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.
1/2 cup coconut milk
1 cup plain soymilk
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 milk and soymilk, reheat and serve.
Put a dollop of tofu sour cream into each serving.
This is also good served as a chilled soup.