Title: Potato-Cauliflower Soup
Categories: Lowfat Poultry Soup
Yield: 8 Servings
| 2 | lg | Onions; chopped |
| 1 | md | Head of cauliflower; chopped |
| 5 | c | Potatoes; peel/chop |
| 8 | c | Water |
| 2 | ts | Dried dill weed |
| 2 | | Bay leaves |
| 2 | tb | Soy sauce |
| | | Freshly ground pepper; to ta |
| | | Chopped fresh parsley; for g |
Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the
onions, cauliflower, and potatoes in a large pot with the water. Bring to a
boil. Reduce the heat, add the dill, cover, and cook over medium heat
until the potato and cauliflower are tender, about 30 minutes.
Remove from the heat and puree in batches in a blender or food
processor. Return to the soup pot. Add the bay leaves, soy sauce, and
pepper. Cook over low heat for 15 minutes to allow the flavors to blend.
Remove the bay leaves and garnish with chopped fresh parsley before
serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16,
1994