Gingery Broccoli and Spinach Soup with Pan-fried Tofu & Toasted Sunflower Seeds

First post of the blog! Finally!

We have been planning this blog for months, if not years, and here it is now.
You can expect to find a lot of vegetarian recipes as well as some fish dishes, as one of us doesn't eat meat at all.
I might also be a typical woman and have started another healthy life with the beginning of the year, so healthy, yet tasty food will most definately be displayed.

Our experience regarding cooking is that Andy is a professional chef of many years and Sari has been more in the serving food and eating lots of it-side of things.
We both like cooking at home and hopefully through this project we
both can try more new things and be inspired about home cooking a little more.
Sometimes when you work with food you can get bored with it. Believe it or not!

I (Sari) love taking photographs and am really looking forward to getting creative with the camera as well as my cooking. I have to admit the first photo didn't turn out great, but wait until we get some natural light in the apartment!

Ok, let's cut the crap and I'll get into my first recipe.

Gingery Broccoli and Spinach Soup
with Pan-fried Tofu & Toasted Sunflower Seeds

Serves 4

Half an onion
2 garlic cloves
5 dl vegetable stock
200 g fresh or frozen broccoli (I used frozen this time)
Good bunch of fresh spinach
teaspoon of ginger paste
cream (optional)

Tofu - I used Alpro soya herb flavored

Sunflower seeds

-Heat some olive oil in a sauce pan
-Sweat the onion in on medium heat until see-through
-Add garlic, cook for another minute or so, don't let it burn
-Add the stock, bring to boil
-Add broccoli, boil until tender
-Add Spinach and ginger, let spinach wilt and take off from heat
-Allow cool

-Heat a frying pan for the sunflower seeds
-Place the seeds in the pan and toast until light brown
-Add salt if desired

- Use the same pan for the tofu
- Wipe it clean, heat up some olive oil
- Squeeze excess liquid from the tofu and dice into desired size cubes
- Season with salt and pepper
- Pan-fry until golden brown

-Blitz the soup with a stick blender or in a mixer until smooth
-Bring to boil in a sauce pan, add cream if desired
-Serve the soup with the tofu and sunflower seeds sprinkled over

Enjoy!