Comments on: Spicy cauliflower soup (vegetarian)

By: Pam

Pam — Mon, 29 Jun 2009 20:28:35 +0000

I saw that someone wrote to freeze the soup for later. I wanted to know if anyone has tried that yet? I am a Personal Chef and am thinking about making this for one of my clients.

Thanks!

By: Paul

Paul — Tue, 24 Feb 2009 13:21:22 +0000

The burgers look great!!

http://www.directondergoed.nl

By: Damon Cool

Damon Cool — Thu, 19 Feb 2009 22:56:44 +0000

I like your soup, but it looks a little on the boring side.

Please check out my new favorite food site:
http://thisiswhyyourefat.com/

Mmmmmmmmm

By: Rob Hunter

Rob Hunter — Tue, 17 Feb 2009 01:22:56 +0000

thanks for this. I’ve put it on my todo for next week.

By: Shane

Shane — Mon, 16 Feb 2009 12:50:11 +0000

In a London pub some years ago I’ve seen vegetarian menu which included tuna sandwich and salad with shellfish.

♫ But it’s ok to eat fish cause they don’t any feelings

By: Thorvald

Thorvald — Sun, 15 Feb 2009 18:12:16 +0000

Will try the soup over the next days. Preemptive measures… :)

By: vectr

vectr — Sun, 15 Feb 2009 17:16:56 +0000

whoops...

By: vectr

vectr — Sun, 15 Feb 2009 17:14:31 +0000

It has been a staple of the Great British diet for centuries and reinvented itself with orange and purple varieties but the once popular cauliflower is feeling the heat.

A bristly upstart from an Italian branch of the family is threatening to capture cauliflower’s place between the roast potatoes and carrots on Sunday dinner plates.

Cauliflower production has fallen in Britain by about 35 per cent in the past decade as fears increase that farmers are abandoning it.

By: Jeffrey Zeldman

Jeffrey Zeldman — Sun, 15 Feb 2009 15:52:42 +0000

How much garlic do you use? It’s not listed under ingredients.

Oops, my bad.

Three large cloves of garlic, chopped into a few big bits. I’ve updated the post to include this ingredient. Thanks for catching the error! :)

By: Thorvald

Thorvald — Sat, 14 Feb 2009 22:18:39 +0000

Add the garlic pieces and wait.

How much garlic do you use? It’s not listed under ingredients.

By: Don - Creatively Done

Don - Creatively Done — Sat, 14 Feb 2009 21:31:13 +0000

Being a vegetarian (not vegan) and raising one, we always can use ideas and recipes like this. Sounds yummy yummy in my tummy tummy! Thanks.

By: willem

willem — Sat, 14 Feb 2009 20:25:57 +0000

Double or triple the recipe and freeze portions in for a quick and sumptuous dinner after a long day – add a chunk of sourdough bread and Bob’s your uncle!

By: Stefan David

Stefan David — Sat, 14 Feb 2009 18:44:13 +0000

Ok, than vegetarianism seems to be handled in a more strictly way here. Here it means herbal only, what is "no milk, no eggs". Otherwise it is lacto-ovo vegetarianism (you linked on that, not on vegetarian) where dairy products and eggs are allowed. Nice: In a London pub some years ago I’ve seen vegetarian menu which included tuna sandwich and salad with shellfish. Different interpretation there? Seems that I should see such things more liberally. Nice recipe anyway. And thank you for the tip with the vegetable oil instead, though I’m a positive carnivore ;-)

By: Jeffrey Zeldman

Jeffrey Zeldman — Sat, 14 Feb 2009 18:21:24 +0000

Stefan: It's vegetarian, not vegan. To make the recipe vegan, you'd replace the butter with a vegetable oil (like olive oil) and saute at a lower heat for less time.

By: Stefan David

Stefan David — Sat, 14 Feb 2009 18:00:08 +0000

Sounds really nice, I may try that. But how can something with butter be vegetarian food? Here in Germany butter is made from cow’s milk.