| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg3, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | oz | Butter or margarine |
| 1 | Cauliflower, washed and | |
| broken | ||
| into florets | ||
| 1 | Onion, chopped | |
| 4 | Ripe tomatoes, skinned and | |
| de-seeded | ||
| 1 | T | Tomato pure |
| 1 1/2 | pt | Marigold Vegetable Bouillon |
| Black pepper to taste | ||
| 1 | Heaped tbsp finely chopped | |
| parsley | ||
| 1 | T | Butter or margarine |
| 2 | Bread with crusts removed |
INSTRUCTIONS
Melt the butter or margarine in a pan and add the cauliflower and onion. Place over a low heat and allow the ingredients to 'sweat' for l5-20 minutes, stirring occasionally. Chop the tomatoes roughly and add to the pan with the rest of the ingredients. Bring to the boil then simmer for 30 minutes. Allow to cool a little before liquidising until smooth. Combine the parsley and butter or margarine together and spread over both sides of the bread. Cut into cubes and Fry gently until golden brown on both sides. Return the soup to the pan and reheat gently. Serve sprinkled with the croûtons or handed round separately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 2.1mg
Sodium: 292.3mg
Potassium: 300.1mg
Carbohydrates: 8.3g
Fiber: 1.9g
Sugar: 4.2g
Protein: 1.5g