| 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 |
ts |
Vegetable oil |
| 1 1/2 |
pt |
Vegetable stock |
| 1 1/2 |
ts |
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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