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Serves 1
- 10g leek
- 75g cauliflower florets
- ½ clove garlic
- 1½ cups vegetable stock
- ¼tsp fresh ginger
- ½tsp basil paste
- 50g red capsicum
- Saute leek, ginger and garlic in non stick frypan.
- Place capsicum under grill until skin is seared.
Place capsicumin plastic bag for a few minutes to facilitate easy peeling of skin, and chop.
- Add all prepared ingredients to saucepan and stir in stock.
Bring to boil and simmer for 15 minutes. Puree soup and reheat gently..
- To serve, add a swirl of basil paste to bowl.
Basil paste is the Gourmet Garden brand found in the herb
refrigerated section of the supermarket..
Energy 74cal Protein 6.5g Fat 1.6g Carbohydrate 6.6g |
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This recipe has been taken from BandFOOD by Helen Toouli, a book of mouth-watering recipes suitable for patients who have undergone a restrictive weight loss surgery procedure.
To purchase a copy for $28 (including postage + handling), send
an email with credit card details (Visa or MasterCard) or send a cheque (pay Helen Toouli) to Adelaide Bariatric Centre, Suite 502, Flinders Private Hospital, Bedford Park S.A. 5042.
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CAULIFLOWER AND
