Cauliflower and ginger soup

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Caulflower
6 ounces Onion, chopped
½ ounce Ginger, chopped
2 teaspoons Vegetable oil
1½ pint Vegetable stock
1½ teaspoon Salt
Pepper, to taste

Directions

Slice off cauliflower base & discard the discoloured outer leaves.

Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well.

Heat the oil in a soup pot & saute the cauliflower & onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes. Cool slightly.

blend cooled soup in a blender or food processor until smooth.

Return to pot & heat until warmed through. Serve immediately.

Elizabeth Brand, "Vegetables"

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