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Ingredients
Ingredients: 1 tablespoon polyunsaturated oil 1 large onion, chopped 1 clove garlic, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander 0 1 teaspoon ground turmeric ½ teaspoon chilli powder ½ small cauliflower, cut into small florets 1 carrot, diced 1 large potato, diced 1 zucchini, sliced 4 cups (1 litre) vegetable stock 250 g tofu, drained, pressed and cut into cubes 320 g canned corn kernels (no added salt) Freshly ground black pepper 3 tablespoons chopped fresh dill

Instructions
How to cook: 1. Heat oil in a large saucepan and cook onion, garlic, cumin, coriander, turmeric and chilli powder for 4-5 minutes. Stir in cauliflower, carrot, potato, zucchini and stock. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender. 2. Using a slotted spoon remove 1 cup of cooked vegetables and puree in a food processor or blender. 3. Stir puree, tofu and corn into soup and heat gently for a further 4-5 minutes. Season to taste with pepper. Sprinkle with dill to serve. 768 kilojoules (184 calories) per serve Low Fat 50g Low Cholesterol 0 mg High Fibre 6. 1 9 Low Sodium 91 mg