Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 Those of you on, er, another of my groups will remember that I posted this one today because it is so low in calories (good idea for January, I always think). But it's good in itself, and no reason not to be enjoyed by everyone. It does require you to briefly sautee the veggies, so it's not quite as quick as the other, but it only takes a few minutes and well worth the extra bit of time. CAULIFLOWER SOUP WITH PARSLEY Sinfully ÔcreamyÕ and very simple. Members might like to jazz it up with even more chilies!! This soup is from Donna KleinÕs excellent new _Vegan Italiano_, more or less I highly recommend the book, by the way! The soup is wonderfully garlicky and is said to be popular in the island of Sardinia. Clearly I have missed a great culinary destination! To serve 6. 1 lg head cauliflower (ca 2 lbs), cored and separated into florets, cut into 1/2-in pieces 1/4 cup olive oil 4 large cloves garlic, finely chopped 1/4 tsp crushed red pepper/chili flakes, or to taste 4 cups veg stock (low sodium kind if possible, otherwise maybe no need for salt) 1/2 tsp salt or as needed, to taste freshly ground black pepper, to taste 1/4 cup finely chopped fresh flat-leaf parsley (IÕve tried 1/2 amount dried) YouÕll need a medium stock pot. Cook cauliflower in salted water until just tender, 4 to 5 minutes, drain well and set aside. Empty and dry stock pot. Put oil in pot and heat over medium heat, add garlic and chili flakes and stir for 1 minute. REduce heat to medium-low and add cauliflower, stirring for about 5 minutes until it starts to brown. This makes a HUGE difference in the taste Add the stock, salt (if needed) and pepper. NOTE: if you are using dried parsley you should add it now. Bring to boil over medium-high, then reduce heat to low and simmer, covered, for ten minutes. Take out about a third of the soup and set aside. Puree the remaining 2/3 soup (using blender or stick/hand-held ÔwandÕ blender), return to the pot, add fresh parsley (if you havenÕt had to use the dried kind), heat through on low and serve hot. You can also puree the soup completely, parsley and all, and serve with a sprig of something nice on top KleinÕs info: Serves 6. Per serve: calories 155, protein 11 g, total fat 9 g, sat. fat 1 g, cholesterol 0 mg, Carbohydrate 10 g, Dietary fiber 6 g, sodium [using low-sodium veg broth] 570 mg Love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 This message clearly meant for group: --- Chad Jester <triumph74tr6 wrote: > Thu, 25 Jan 2007 20:02:08 -0800 (PST) > Chad Jester <triumph74tr6 > Re: RECIPE: > CAULIFLOWER SOUP WITH PARSLEY > drpatsant > > I'll bet this would be really yummy > substituting the > parsley with asian basil or cilantro > > Chad > --- Pat <drpatsant wrote: > > > Those of you on, er, another of my groups > will > > remember that I posted this one today > > because it is so low in calories (good idea > for > > January, I always think). But it's good in > > itself, and no reason not to be enjoyed by > everyone. > > > > It does require you to briefly sautee the > veggies, > > so it's not quite as quick as the other, but > > > it only takes a few minutes and well worth > the extra > > bit of time. > > > > CAULIFLOWER SOUP WITH PARSLEY > > > > Sinfully ÔcreamyÕ and very simple. Members > might > > like to jazz it up with even more chilies!! > > > > This soup is from Donna KleinÕs excellent new > _Vegan > > Italiano_, more or less I highly > > recommend the book, by the way! The soup is > > wonderfully garlicky and is said to be > > popular in the island of Sardinia. Clearly I > have > > missed a great culinary destination! > > > > To serve 6. > > > > 1 lg head cauliflower (ca 2 lbs), cored and > > separated into florets, cut into 1/2-in > pieces > > 1/4 cup olive oil > > 4 large cloves garlic, finely chopped > > 1/4 tsp crushed red pepper/chili flakes, or > to taste > > 4 cups veg stock (low sodium kind if > possible, > > otherwise maybe no need for salt) > > 1/2 tsp salt or as needed, to taste > > freshly ground black pepper, to taste > > 1/4 cup finely chopped fresh flat-leaf > parsley (IÕve > > tried 1/2 amount dried) > > > > YouÕll need a medium stock pot. > > > > Cook cauliflower in salted water until just > tender, > > 4 to 5 minutes, drain well and set aside. > > Empty and dry stock pot. > > > > Put oil in pot and heat over medium heat, add > garlic > > and chili flakes and stir for 1 minute. > > REduce heat to medium-low and add > cauliflower, > > stirring for about 5 minutes until it starts > > to brown. This makes a HUGE difference in the > taste > > > > > > Add the stock, salt (if needed) and pepper. > NOTE: if > > you are using dried parsley you should > > add it now. > > > > Bring to boil over medium-high, then reduce > heat to > > low and simmer, covered, for ten > > minutes. > > > > Take out about a third of the soup and set > aside. > > > > Puree the remaining 2/3 soup (using blender > or > > stick/hand-held ÔwandÕ blender), return to > > the pot, add fresh parsley (if you havenÕt > had to > > use the dried kind), heat through on low > > and serve hot. > > > > You can also puree the soup completely, > parsley and > > all, and serve with a sprig of > > something nice on top > > > > KleinÕs info: > > Serves 6. > > Per serve: calories 155, protein 11 g, total > fat 9 > > g, sat. fat 1 g, cholesterol 0 mg, > > Carbohydrate 10 g, Dietary fiber 6 g, sodium > [using > > low-sodium veg broth] 570 mg > > > > Love, Pat > > > > > > > > > > > > > > ______________________________\ ____ Cheap talk? Check out Messenger's low PC-to-Phone call rates. http://voice. Quote Link to comment Share on other sites More sharing options...
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