Coral Cauliflower Soup With Parsley Croûtons
Ingredients
For the soup
2 ounces butter or margarine
1 medium cauliflower washed and broken into florets
1 medium onion chopped
4 ripe tomatoes skinned and de seeded
1 Tbsp. tomato puree
1 1/2 pints marigold vegetable bouillon
black pepper to taste
for the croutons
1 heaped Tbsp. finely chopped parsley
1 Tbsp. butter or margarine
2 slices bread with crusts removed
Cooking Instructions
1. Melt the butter or margarine in a pan and add the cauliflower and onion. 2. Place over a low heat and allow the ingredients to ‘sweat’ for l5 20 minutes, stirring occasionally. 3. Chop the tomatoes roughly and add to the pan with the rest of the ingredients. 4. Bring to the boil then simmer for 30 minutes. 5. Allow to cool a little before liquidizing until smooth. 6. Combine the parsley and butter or margarine together and spread over both sides of the bread. 7. Cut into cubes and fry gently until golden brown on both sides. 8. Return the soup to the pan and reheat gently. Serve sprinkled with the croutons or handed round separately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)