Title: Cauliflower Soup
Categories: None
Yield: 8 Servings

1 tb Canola oil
1 sm Onion; thinly sliced
2 Leeks; white part only and
-sliced
4 c Cauliflower florets
1 Potato; peeled and sliced
6 c Vegetable broth
2 ts Butter
White pepper; to taste,
-(optional)
4 sl Country bread; 1/2-inch
-thick, toasted & cut in
-half
1/2 c Freshly grated parmesan
-cheese
2 tb Chopped fresh parsley

Eating Well Magazine and Deborah Madison's Vegetarian Cooking for Everyone

In a Dutch oven, heat oil over medium heat.

Add onion and cook, stirring, for 2 minutes.

Add leeks; cook, stirring frequently, until vegetables soften and begin to
brown, 5 to 7 minutes.

Add cauliflower and potato; cook, stirring often, until cauliflower begins
to soften, 5 to 7 minutes more. (If vegetables start to stick, add a little
water).

Add broth and bring to a simmer. Cover and simmer over low heat until
vegetables are tender, about 15 minutes.

Puree. If the soup seems too thick, add hot water to achieve desired
consistency. Stir in butter.

Divide toasts among 8 soup plates. Sprinkle with cheese and ladle soup over
toast. Garnish with parsley and serve.

This soup will keep covered, in the refrigerator for up to 2 days.

170 calories per serving: 5 gms. protein, 4 gms. fat (1.5 sat) or 21%, 21
gms carbs, 393 mg. Na, 5 mg. cholesterol, 3 gms. fiber.

Posted to EAT-LF Digest by "danis@w-link.net" on Sep 20,
1998, converted by MM_Buster v2.0l.