| 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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