Capsicum and Cauliflower Soup

A recipe from a friend in Brisbane, Australia, who grows her own vegetables.
2 onions, chopped
1 small cauliflower, chopped
2 red capsicums, seeded and chopped
2 cm 1/2 inch of ginger, peeled and chopped
25g 1 ozs vegan margarine
1 Lt 11/2 pts vegetable stock
salt and pepper
4 sprigs of parsley to decorate
Melt the margarine in a large saucepan. Fry the onions, capsicums and ginger for 3 minutes until onions have softened. Add remaining ingredients and bring to the boil. Simmer for 15 minutes until all the vegetables are tender. Season to taste. Liquidise.
Serve hot or cold decorated with parsley sprigs.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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