INGREDIENTS

INSTRUCTIONS

Cut 5cm. lengths off the end of each spring onion. Using a sharp
knife, slice these into thin strips, keeping one end intact to hold
all the strips together. Plunge the spring onions lengths into a bowl
of cold, icy water and set aside until they curl, about 1 hour.  Heat
the olive oil in a large saucepan and add the remaining spring  onions,
sliced diagonally and saut for a moment or two. Add the  cauliflower
florets, diced potates and caraway seeds and saut for 10  minutes until
golden.  Add the stock and bring the soup to the boil. Simmer for 45
minutes  then process in a food processor (or with a hand held "wand")
until  smooth.  Add the remaining small florets of cauliflower and
simmer for 10  minutes.  Serve the soup drizzled with a little yoghurt,
a sprinkling of  caraway and the spring onion curls.  Converted by
MC_Buster.  Per serving: 1602 Calories (kcal); 51g Total Fat; (28%
calories from  fat); 47g Protein; 246g Carbohydrate; 15mg Cholesterol;
9816mg Sodium  Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0  Fruit; 11 1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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