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Ingredientes
- 1 lrg Cauliflower, separated into florets
- 3 x Celery sticks, sliced
- 1 lrg Onion, minced
- 1 lrg Carrot, minced
- 1 x Bay leaf
- 600 ml Vegetable stock, (1 pint)
- 1 x 397 gram can minced tomatoes, (14oz)
- 3 x Spring onions, minced finely Salt and pepper
- 50 gm Reduced-fat hard cheese, grated, to serve (2oz)
Direcciones
- Place the cauliflower, celery, onion, carrot, bay leaf, stock and seasoning in a large saucepan. Bring to the boil, cover and simmer for 10 min.
- Add in the minced tomatoes and continue cooking for a further 10 min, or possibly till the vegetables are tender.
- Remove the pan from the heat and throw away the bay leaf.
- Place the soup in a blender or possibly food processor and blend till smooth.
- Return the soup to the saucepan, stir in a little water if too thick and add in the spring onion. Reheat gently.
- Serve in soup bowls or possibly mugs, sprinkled with the grated cheese.
