There are times when I don’t have the same herbs in the cupboard that a recipe calls for, so I just use other herbs that we like. Thyme is great or I will add a few tablespoons of powdered leeks or any others.

After we have had our first bowl of soup, depending on how many are at the table, I will freeze a container or 2 so we can enjoy it again on a day when I am busy, or when we have unexpected guests for lunch!

2 litres pure water

1 medium size head of cauliflower (half first & half later)

1 large onion, chopped

6 cloves garlic, minced

3 ribs celery, diced

1 cup squash

Cut up half of the cauliflower and add to the onion, garlic, celery and squash in the pot of water.

Bring the above vegetables to a boil and simmer until done. Cool and puree.

Add the following ingredients to the pot, bring to a boil & simmer for 1 hour:

1 tablespoon parsley

5 star anise

6 bay leaves

2 teaspoons oregano leaves

1 teaspoon tarragon leaves

2 cups chopped cooked farmer’s sausage or ham (I add this mainly for flavoring)

The remaining half cauliflower, chopped into small pieces.

Remove star anise and bay leaves.

Add salt & pepper to taste and thicken by adding 3 tablespoons cornstarch mixed in 1/4 cup water.

Stir in 1 cup coconut yogurt for a creamy delicious soup! Winnie