Ingredients

• Ingredients 2 mugs of water Vegan stock 1/2 a bunch of broccoli 1/2 a head of a small cauliflower 2 handfuls of kale 175 of baby corn 1 handful of capers 8 cherry tomatoes 1 small tin of sweetcorn Sesame seeds 2 handfuls of cashew nuts 100g of tofu Vegan margarine

Preparation

• Preparation Serves 2 Method Put the water in a pan and let it boil Add a cube of vegan stock Once it’s dissolved let it simmer Add the broccoli and cauliflower – chopped After a couple of minutes, add the kale Mix and add the baby corn – I cut each one in to 3 pieces Add the capers and mix Let the soup boil After about 10 minutes add the cherry tomatoes and sweetcorn Let it cook for another 5 minutes and then add a handful of sesame seeds Dice the tofu and heat in a ‘dry’ frying pan Add a little vegan margarine and mix Add this to the soup and let it cook Put the cashew nuts in the same frying pan and mix Turn the heat off when they become brown – how brown you want them to be depends on you Serve the soup and add the cashew nuts on top My hubby said he could eat this at least three times a week, because it was so healthy and tasty!