Vegetable coulis can be dressed in various ways and served hot or cold. They make an excellent accompaniment for any number of meat, fish and vegetable dishes. Coulis add a grace note to omelettes and quiches, heighten the flavour of sauces and make a great base for cream soups. Colourful, nutritious and low in calories, coulis are a snap to make. Simply sauté your favourite vegetables, season (basil, oregano, thyme, etc.), add a little liquid (bouillon, vegetable juice, cream, etc.) and simmer about twenty minutes. Then mince the mixture using a food processor, food mill or sieve to give it a uniform, fine consistency.