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    You are in: Home / Recipes / Cream of Cauliflower Soup With Cardamom Recipe
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    Cream of Cauliflower Soup With Cardamom

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Roosie's Note:

    We recently discovered that we love cauliflower. Cardamom is a personal favorite too. :) This recipe can be served warm or cold and is from "The Bread & Circus Whole Foods Bible"!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a soup pot and add the garlic, jalapeno, onions, cardamom and mace.
    2. 2
      Sautee until the onions are soft, about 5 minutes.
    3. 3
      Add cauliflower and stock and bring to a boil.
    4. 4
      Cover, reduce to a heat and simmer for about 30 minutes.
    5. 5
      Strain soup, seperating and reserving liquid and solids.
    6. 6
      Puree the vegetables in a blender or food processor until smooth.
    7. 7
      Return vegetable puree to the soup pot and add milk.
    8. 8
      Add enough liquid to reach desired thickness.
    9. 9
      Season with salt and pepper and gently reheat.
    10. 10
      Garnish with chives, if desired.
    11. 11
      For Vegetarian use vegetable stock and for Vegan also use soy milk.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on January 12, 2006

      45

      I love the flavors of cardamom and cauliflower together. Used 2/3 cup whole milk and 1/3 whipping cream. Added a bit more cardamom at the end. I couldn't figure out why this soup was so spicy until I realized I forgot that it has jalapeno. Out of mace, used a pinch of freshly grated nutmeg.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2005

      55

      Excellent soup! It's amazing how cauliflower and milk can become sooo velvety. I love the combination of cauliflower and cardamom - find it very sophisticated - and the flavors are perfectly balanced. I have to admit that I would put cardamom in nearly everything, these days, but BF loved it too (which surprised me, since I thought cardamom was a girl thing). Puréeing the vegetables without the broth and then adding it to taste is a great idea ; since my blender works better with a little liquid, I puréed the cauliflower with the milk to keep all my options with the broth. Be warned though that at this point, your broth is a cardamom-jalapeno infusion, so adding more will increased the spicyness of the soup, even though adding at all was perfect for our taste. Also make sure that you measure your cardamom AFTER grinding it, because 1/2 tsp seeds will yield more than 1/2 tsp powder. Thank you for this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2005

      55

      Delightful way to have your cauliflower. The addition of the milk at the very end makes the recipe in my humble opinion. It was easy to prepare this ahead and then reheat it for dinner. We'll definitely be having this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cream of Cauliflower Soup With Cardamom

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 118.6
     
    Calories from Fat 55
    47%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.6 g
    8%
    Cholesterol 5.6 mg
    1%
    Sodium 450.8 mg
    18%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.0 g
    20%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    vegetable stock

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