Cauliflower Soup Recipe by Mrs. May Rippon

Cauliflower Soup Recipe
Cauliflower, Carrot, Onion, Tumeric, Curry, Pasta Shells, Parsley, Potatoes, Celery, Garlic, Soup Stock.

This Recipe is from Mrs. May Rippon

Ingredients

¼ firm cauliflower (cut into flowerettes)
1 small carrot (cut into small cubes)
1 large onion (finely chopped)
2 teaspoons tumeric OR 1 teaspoon tumeric / 1 teaspoon curry
½ cup small pasta shells
chopped parsley
2 large potatoes (peeled and diced)
2 stalks of celery (¼ inch slices)
1 teaspoon crushed garlic
approximately 3 litres of soup stock

Method

Saute onion in small quantities of oil.
Add stock, garlic and spice.
Add vegetables.
Bring to boil.
Add pasta shells.
Gently simmer until cauliflower and potatoes are cooked (but not mushy).
Add parsley.

Note

This recipe tastes better when made 1 day before you need it.

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