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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Sainsbury’s, Sainsbury8 4 servings

INGREDIENTS

1 lg Cauliflower; separated into
; florets
3 Celery sticks; sliced
1 lg Onion; chopped
1 lg Carrot; chopped
1 Bay leaf
600 ml Vegetable stock; (1 pint)
1 397 gram can chopped tomatoes; (14oz)
3 Spring onions; chopped finely
Salt and pepper
50 g Reduced-fat hard cheese; grated, to serve
; (2oz)

INSTRUCTIONS

Place the cauliflower, celery, onion, carrot, bay leaf, stock and
seasoning in a large saucepan. Bring to the boil, cover and simmer
for 10 minutes.
Add the chopped tomatoes and continue cooking for a further 10
minutes, or until the vegetables are tender.
Remove the pan from the heat and discard the bay leaf.
Place the soup in a blender or food processor and blend until smooth.
Return the soup to the saucepan, stir in a little water if too thick
and add the spring onion. Reheat gently.
Serve in soup bowls or mugs, sprinkled with the grated cheese.
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