1
large cauliflower, washed and separated into florets
vegetable
broth, or 1 ½ l water
2
or more cloves garlic, chopped
1
spoonful flour
oil
salt
pepper
paprika
(mild) or mixture of dehydrated vegetables
1
cup frozen corn
Boil
the cauliflower florets in salted water until tender, drain and puree in blender
until creamy. Sautee the flour and garlic and slowly add broth or water,
stirring constantly. Slowly add the pureed cauliflower. Season to taste. Add
paprika and/or dried vegetables and simmer for 10 minutes. Add corn. Serve with
toast or croutons. May be seasoned individually with a little wine or apple
vinegar.
On
a “no oil” day thicken the soup with a spoonful or two of corn meal,
stirring continuously.
1
kg spinach leaves, washed
2
large potatoes, peeled, washed and diced
2
cloves garlic, chopped
juice
of one lemon
oil
1
heaped spoonful flour
salt
pepper
Cook
spinach leaves until tender, drain and puree. Sautee the garlic with the flour
and immediately add pureed spinach. Gradually add water and lemon juice,
stirring constantly. Season to taste.
As
with all soups, on a “no-oil” day thicken soup with a spoonful (or two) of
corn flour or cornmeal.
A
little oil
one
small onion, diced
½
red pepper, diced
½
green pepper, diced
1
stalk celery, diced
1
carrot, grated
1
l water
1
potato, peeled and diced
½
cup frozen peas
½
cup frozen corn
1
cup cauliflower florets
3
cabbage leaves, sliced thinly
1
bay leaf
salt
pepper
no
egg pasta (read the labels!) or 1
cup of orzo or rice, washed
Sautee
onion on a little oil, together with the peppers, celery and carrot. Add water
and bring to a boil. Add the remaining ingredients and simmer for 15 minutes or
until pasta/rice is cooked.