Cream of Cauliflower Soup With Cardamom

READY IN: 55mins
Recipe by Roosie

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"!

Top Review by COOKGIRl

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.

Ingredients Nutrition


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

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