Cauliflower and pasta soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | eaches | Cloves garlic, minced |
| 2 | mediums | Onions, diced |
| 2 | tablespoons | Tomato paste |
| 10 | cups | Vegetable broth/stock |
| 1 | tablespoon | Soy sauce |
| 1 | each | Bay leaf |
| ⅓ | teaspoon | Oregano |
| ¬ tsp. basil | ||
| ¬ tsp. thyme | ||
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| 1 | large | Cauliflower |
| 1 | cup | Macaroni or other small pasta |
| ¬ cup minced fresh parsley | ||
Directions
In a large stockpot over medium heat, heat the olive oil. Add the garlic and onions, and cook for 10 minutes, stirring often. Add the tomato paste, and cook for 1 minute. Add the vegetable stock/broth, soy sauce, herbs, salt and pepper, and bring to a boil. Cut the cauliflower into bit-size pieces, and add to the boiling soup. Add the macaroni and bring to a boil again. Cook for 20 minutes over reduced heat until tender. 6 servings, 95 calories/serving From "The Healing Power of Foods Cookbook" by Michael T. Murray, N.D. AR/95 Submitted By APRIL ROCHE On 02-09-95