posted by Linda in San Diego 01-05-100 11:48 AM
from Sass’s “Vegetarian Cooking Under Pressure”.
Herbed Cauliflower Tomato Soup
Serves 4-6
1 Tbl. olive oil
1/2 -2 tsp. minced garlic
2 cups coarsely chopped onions
4 cups coarsely chopped fresh or canned plum tomatoes
1/2 cup water
2 Tbl. tomato paste
1 large bay leaf
1 tsp. dried oregano or marjoram
1 tsp. dried basil
1/4 tsp. dried rosemary leaves
generous pinch crushed red pepper flakes
generous pinch ground cinnamon
1 large head cauliflower (about 2 1/2 lbs.) trimmed and cut into 2 inch florets
salt and freshly ground pepper to taste
1/4 cup minced fresh dill or parsely
Heat oil in cooker, saute garlic and onions over medium heat, stirring frequently for 1 minute. Add tomatoes, water, tomato paste, bay leaf, oregano, basil, rosemary, red pepper flakes, cinnamon, cauliflower, salt, pepper.
Lock lid in place, bring to high heat, cook at high pressure for 4 minutes. Drop pressure naturally or use quick release method (cool cooker in cold water to drop pressure).
Remove bay leaf, puree in 2-3 batches. Transfer to large storage container, cover and chill before serving, if desired. Garnish.