| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Butter or margarine |
| 1 |
md |
Cauliflower; washed and broken |
|
|
; into florets |
| 1 |
md |
Onion; chopped |
| 4 |
|
Ripe tomatoes; skinned and |
|
|
; de-seeded |
| 1 |
tb |
Tomato pur.e |
| 1 1/2 |
pt |
Marigold Vegetable Bouillon |
|
|
Black pepper to taste |
| 1 |
|
Heaped tbsp finely chopped parsley |
| 1 |
tb |
Butter or margarine |
| 2 |
sl |
Bread with crusts removed |
INSTRUCTIONS
FOR THE SOUP
FOR THE CROûTONS
1. Melt the butter or margarine in a pan and add the cauliflower and
onion.
2. Place over a low heat and allow the ingredients to 'sweat' for
l5-20 minutes, stirring occasionally.
3. Chop the tomatoes roughly and add to the pan with the rest of the
ingredients.
4. Bring to the boil then simmer for 30 minutes.
5. Allow to cool a little before liquidising until smooth.
6. Combine the parsley and butter or margarine together and spread
over both sides of the bread.
7. Cut into cubes and Fry gently until golden brown on both sides.
8. Return the soup to the pan and reheat gently. Serve sprinkled with
the croûtons or handed round separately.
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