Cauliflower Ginger Soup

8 servings
2-1/2 lb. cauliflower
6 oz. onion, chopped
1/2 oz. ground ginger
2 tsp. vegetable oil
1-1/2 pints vegetable stock
1-1/2 tsp. salt
Pepper, to taste

Directions:
Slice off cauliflower base and discard the discoloured outer leaves. Thinly slice the the remaining leaves and break the cauliflower into florets. Wash and drain well.

Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt and pepper. Bring to a boil, cover and simmer for 30 minutes. Cool slightly. Blend cooled soup in a blender or food processor until smooth. Return to pot and heat until warmed through. Serve immediately.