Worzel Flower Soup Recipe

Worzel Flower Soup Recipe

Ingredients: Serves 4

1 cauliflower, cut into florets
I swede (rutabaga), diced
1 onion, sliced
1.2 liters/2 pts/5 cups vegetable stock

Salt and freshly ground black pepper

15 ml/1 tbsp tomato puree (paste)

15 ml/1 tbsp chopped thyme

Method:

Place the vegetables and stock in a saucepan, bring to the boil then simmer for at least 1 hour until the vegetables are really soft. Season with salt and pepper. Add the tomato puree and thyme. Leave lumpy or puree in a blender or food processor.

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