2 1/2 lb Caulflower

6 oz Onion, chopped

1/2 oz Ginger, chopped

2 ts Vegetable oil

1 1/2 pt Vegetable stock

1 1/2 ts Salt

Pepper, to taste Slice off cauliflower base & discard the discoloured outer leaves. Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well. Heat the oil in a soup pot & saute the cauliflower & onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes. Cool slightly. blend cooled soup in a blender or food processor until smooth. Return to pot & heat until warmed through. Serve immediately. Elizabeth Brand, "Vegetables" -----