Slice off cauliflower base & discard the discoloured outer leaves. Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well. Heat the oil in a soup pot & saute the cauliflower & onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes. Cool slightly. blend cooled soup in a blender or food processor until smooth. Return to pot & heat until warmed through. Serve immediately. Elizabeth Brand, "Vegetables" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 8|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 398.6mg||14 %|
|Potassium 570.7mg||15 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 12.3g|
|Protein 3.9g||6 %|
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Calories per serving: 85
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