Creamy Cauliflower Soup


1 brown onion, diced

1 – 2 garlic cloves, chopped

1 tbsp olive oil

½ cauliflower, roughly cut into pieces

500ml vegetable stock

1 pinch each of white pepper and sea salt (or to taste)

180g packet silken tofu

1 cup brown rice, cooked

1 tsp smoked paprika



In a soup pot, sauté the onion and garlic in the oil for 1 minute then add the cauliflower and stock and simmer until tender. Add pepper, tofu, rice and stir. Blend half the soup until smooth then put it back in the pot. Serve with a sprinkling of smoked paprika (and a drizzle of extra virgin olive or walnut oil – optional).