Heat oil in a
large saucepan and sauté onion and garlic until golden. Add broccoli,
cauliflower, salt and pepper and sauté until broccoli is bright green.
Stir in vegetable stock and simmer, covered, until broccoli and
cauliflower are tender. Puree broccoli mixture with tofu until very
creamy. Return to pot, stir in wine or sherry, and warm through. Garnish
with sprigs of parsley.
The rich and
creamy soup is dairy free and surprisingly low fat. Serve it as a first
course, or as a light meal in itself with fresh, hot rolls and a crispy