Cream of Cauliflower Soup
a large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 tsp ground cumin
1/2 tsp pepper
a few sprigs of parsley
1/4 tsp sage (or your favourite blend of herbs; spices)
Chop head of cauliflower (save a handful of tiny flowerets for a raw
garnish) and put in a soup pot. Chop; add stalks celery, carrot, garlic
and onions. Add spices. Barely cover with water, bring to boil and simmer
until veggies are tender. Blend the contents of the pot and adjust
seasonings to taste. Add a little hot water if the soup is too thick. Serve
garnished with raw flowerets.
Serving suggestion: Serve with a steak, plus a spinach/lettuce and mushroom
salad garnished with grated carrot and parsley. You can use the same basic
recipe for Cream of Broccoli or Cream of Asparagus Soup. You won't miss the
fact that is no actual cream in the soup, given the thick consistency and
rich flavour of the main veggie.
You can also add chopped, cooked meat for a quick lunch.
From: Chris (fincham at PETERBORO.NET)