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.