| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Appetizers, Soups, Vegetables | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Caulflower |
| 6 | oz | Onion, chopped |
| 1/2 | oz | Ginger, chopped |
| 2 | t | Vegetable oil |
| 1 1/2 | pt | Vegetable stock |
| 1 1/2 | t | Salt |
| Pepper, to taste |
INSTRUCTIONS
Slice off cauliflower base & discard the discoloured outer leaves. Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well. Heat the oil in a soup pot & saute the cauliflower & onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes. Cool slightly. blend cooled soup in a blender or food processor until smooth. Return to pot & heat until warmed through. Serve immediately. Elizabeth Brand, "Vegetables" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 437.1mg
Potassium: 39.8mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g