Tony's Vegetarian Cookery Blog: Cauliflower and Potato Soup

This soup is a rich and hearty winter warmer, it's also very good value for money, costing about 30 pence a portion.

Ingredients - Makes a large pan (about 5 ltrs) serves 12-16 large portions

1 Medium Cauliflower (6-8 inches diameter)

2-3 Potatoes (about the same weight of potato as Cauliflower or a little less)

2 medium carrots

2-3ltrs vegetable stock (or water and a good Vegetable stock powder)

2-3 table spoons Vegetable Oil

4-5 large garlic cloves (or 4-5 tea spoons of lazy Garlic)

2-3 table spoons Soy sauce

Salt and Pepper to taste

Method

Roughly Chop the onion, carrot and potato and gently fry off in the pan with the chopped garlic. You can also add the chopped outer leaves and stalk from the Cauliflower, It's all edible and as it's going to be blended you get the taste boost without the cabbage like texture, (and why waste perfectly good food)

When the vegetables have started to soften add the broken up Cauliflower, Stock (water and stock powder) and bring to the boil. Add the soy sauce and season with salt and pepper to taste.

Put the lid on the pan and turn down to simmer for 20-30 mins or until all the vegetables have cooked. Blend the soup with a stick blender or in a food processor/blender, check the seasoning and adjust to taste.

This soup is good served with crusty whole wheat bread and a good sprinkle of grated mature cheese of your choice, for a totally Vegan meal leave out the cheese.

This is my base recipe but you can adjust the herbs and spices to your own taste, I like to add a little grated ginger in with the garlic, it gives a little different taste and adds a touch of heat.