YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Fufu with Spiced Vegetable Soup
Enjoy a warming bowl of spiced vegetable soup paired with a velvety cauliflower fufu. This dish features tender, roasted vegetables and protein-packed chickpeas and tofu in a rich, aromatic broth, while the smooth fufu made from steamed cauliflower and light coconut milk creates a delicious, creamy base. Perfect for a balanced meal that comforts and nourishes.
INGREDIENTS
1 cup cauliflower florets (soup)
1 tsp olive oil
1/2 cup diced tomatoes (canned)
1/2 medium red bell pepper
1 small carrot
1 cup chopped kale
1 cup vegetable broth
1/2 cup canned chickpeas (drained & rinsed)
4 oz firm tofu
2 oz extra firm tofu
1 cup cauliflower florets (for fufu)
1/4 cup light coconut milk
2 tsp nutritional yeast
Spices (cumin, coriander, smoked paprika) to taste
Salt & pepper to taste
PREPARATION
Preheat a medium saucepan over medium heat and add olive oil.
Sauté the cauliflower florets, red bell pepper, and carrot for about 3-4 minutes until they begin to soften.
Add the diced tomatoes, chopped kale, and vegetable broth, stirring to combine.
Season the mixture with cumin, coriander, smoked paprika, salt, and pepper. Let it simmer for about 8-10 minutes.
Meanwhile, drain and rinse the chickpeas and cube both types of tofu. Gently stir them into the soup and simmer for an additional 5 minutes to allow the flavors to meld.
For the fufu, steam 1 cup of cauliflower florets until very tender, about 8-10 minutes.
Transfer the steamed cauliflower to a blender, add light coconut milk and nutritional yeast, then blend until smooth and creamy. Season lightly with salt and pepper if desired.
Ladle the hot, spiced vegetable soup into bowls and serve alongside a generous scoop of the creamy cauliflower fufu.
Enjoy your balanced, nutrient-rich meal!