Creamy cauliflower soup


1 large cauliflower, washed and separated into florets

vegetable broth, or 1 ½ l water

2 or more cloves garlic, chopped

1 spoonful flour




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.



Spinach soup


1 kg spinach leaves, washed

2 large potatoes, peeled, washed and diced

2 cloves garlic, chopped

juice of one lemon


1 heaped spoonful flour




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.



Vegetable soup


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



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.