This appealing soup can be made with dried cauliflower instead of dried broccoli. You can serve it either hot or chilled, as a first course, or even as a main course. You might consider adding dried Swiss chard and spinach leaves - about 1/4 cup each - to lend a nice greeness to the color and tanginess of the soup. This recipe doubles very successfully. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time includes dehydrator drying time for vegetables.