Cauliflower and pasta soup

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
4 eaches Cloves garlic, minced
2 mediums Onions, diced
2 tablespoons Tomato paste
10 cups Vegetable broth/stock
1 tablespoon Soy sauce
1 each Bay leaf
⅓ teaspoon Oregano
¬ tsp. basil
¬ tsp. thyme
1 teaspoon Salt
Pepper to taste
1 large Cauliflower
1 cup Macaroni or other small pasta
¬ cup minced fresh parsley

Directions

In a large stockpot over medium heat, heat the olive oil. Add the garlic and onions, and cook for 10 minutes, stirring often. Add the tomato paste, and cook for 1 minute. Add the vegetable stock/broth, soy sauce, herbs, salt and pepper, and bring to a boil. Cut the cauliflower into bit-size pieces, and add to the boiling soup. Add the macaroni and bring to a boil again. Cook for 20 minutes over reduced heat until tender. 6 servings, 95 calories/serving From "The Healing Power of Foods Cookbook" by Michael T. Murray, N.D. AR/95 Submitted By APRIL ROCHE On 02-09-95

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