Cauliflower And Tofu Soup With Salsa Verde | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 leek, white part only, sliced
• 1 white onion, finely chopped
• 3 cloves garlic, sliced
• 1 medium cauliflower (1.5kg), chopped
• 2 litres chicken stock
• 600g silken tofu
• sea salt and cracked black pepper
• 1 cup flat-leaf parsley leaves
• 1 cup oregano leaves
• ¼ cup chopped chives
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1 tablespoon water
• ¼ cup (60ml) extra virgin olive oil