Email to Cyan      

Recipe Categories: Varava's HOME PAGEAPPETIZERS BAKES BBQ BBQdessert BEVERAGES BREAD BREAKFAST CAKE CANDY CASSEROLES CURRIES DESSERTS DETOX DIPS ENTERTAINING FAMILYMAIN FRITTERS NOODLES NOTSOHEALTHY ONEPOT PASTA PROTEIN PULSES-usingdried RICE RICE-Risotto SALAD-Accompaniment SALAD-dressing SALAD-meal SALSAS SANDWICHES SAUCES SNACKS SOUP SOUPSandSTEWS STIRFRY VEGETABLES WORKLUNCHAPPROPRIATE

Cauliflower and Capsicum Soup




Source of Recipe


made it up






Recipe Introduction


The veg I put reflects what I had in the house. You could do more tomato and less capsicum...or leave out the tomato altogether. I think fresh oregano would be even nicer than dried herbs. Onion (saute-ed) would be good in the beginning. Garlic. Some people would like nutritional yeast...white wine...etc.





List of Ingredients



• 1 huge head cauliflower
  
• 2 large capsicums
  
• 1 medium tomato
  
• 1/2 tsp dried Italian herbs
  
• 1 tbs veg stock
  
• 6 cups water
  
• sprinkling white pepper
  
• pinch dried seaweed (because I can_
  
• 3/4 cup cashews (I have substituted blanched almonds when I need to)
  






Instructions



1. Preheat oven to about 200C and put a tray of boiling water at the bottom.
   
2. On an oven tray, arrange the capsicums and tomatoes. A small slit in the skin of each is helpful
   
3. Pop them in the oven for 1/2 hour or until the skin gets puffy and easy to remove.
   
4. Meanwhile bring water, stock powder, seaweed and pepper to the boil
   
5. Cut the cauliflower into florets and tip into boiling stock. Put on lid and boil briskly about 5 minutes then turn down heat and leave for another 15 min or so. Add in the cashews.
   
6. Remove the puffy capsicums and tomato from the oven. Let cool.
   
7. Use a sieve over the soup so any liquid that comes out of the tomatoes or capsicums goes into the soup rather than being wasted . Work the flesh of the fruit away from the skin. Remove skin and capsicum seeds and throw the fruit in the soup.
   
8. Process the soup to make it smooth and velvety.
   






Final Comments


You might like to serve this with snipped chives and a drizzle of extra virgin olive oil, with garlic bread or olive bread on the side.