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A delicious creamy white soup that is quick and easy to make and is a great soup especially in fall and winter.

The essential oil of lemon and basil adds
magic to this soup!

• 2 onions cut in half moons
• 1 cauliflower in med. flowerets
• 1/3 cup rice flakes
• 1/5 cup Soy Cuisine for richer creamier soup (optional)
• 3 cm piece kombu soaked 10 min.
• 2 bay leaves
• 1/2 tsp sea salt
• ume vinegar to taste
• 1 Tbls olive oil
• 4 drops lemon essential oil (optional)
• Basil essential oil -
  dilute 1 drop Basil essential oil with 1 Tbls olive oil then use one half tsp of this mixture. (optional)

Garnish:

• Thin lemon slices,
• Fresh black pepper and
• Chopped spring onion or chives

1. Heat frying pan, add the olive oil and saute' onions and bay leaves with a pinch of sea salt, when translucent, add the cauliflower.
   (For a richer soup in winter saute the cauliflower for another 5 mins, for a lighter soup in summer go straight to step 2)
2. Add kombu, including kombu soaking water.
3. Add water to level of veggies (or just above for a lighter soup) add rice flakes and 1/2 tsp. sea salt.
4. Bring to a boil with lid on.
5. Turn down to simmer 10 min. till tender.
6. Remove kombu and bay leaves.
7. Blend with soy cuisine till smooth.
8. Add ume vinegar to taste.
9. Add essential oil and serve with garnishes.
   

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