Coral cauliflower soup

Pleasing to the palette, both in color and in taste.

Serving Size: 4

Ingredients:

• 2oz /50 grams vegan margarine
• 1 medium cauliflower, washed and broken into florets
• 1 medium onion, chopped
• 1 can crushed tomatoes
• 1 tbs. tomato purée
• 1½ pint vegetable bouillon
• black pepper to taste
• nutmeg to taste
• cayenne pepper
• 1-2 tbs. sugar to taste

Directions:

1. Melt the 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. Add the crushed tomatoes to the pan with the rest of the ingredients.
4. Bring to the boil then simmer for 30 minutes.
5. Puree.
6. Serve in bowls and garnish with a bit of chives sprinkled on top.

Notes:

Optionally, you can thin the soup with either a light white wine or coconut milk.
Adapted from a recipe of the Vegetarian Society (http://www.vegsoc.org).

Author: Chris Walker. This entry was posted on Friday, April 27th, 2007 at 1:25 pm. It is filed under Cauliflower, Ingredients, Meals, Soups, Tomato. You can follow any responses to this entry through the RSS 2.0 feed.

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