Recipe by dicentra
This is adapted from the Horn of the Moon cookbook. It is very yummy and easy to make. Filling, but low-fat. Serve with a crispy spinach salad. You can puree it with a hand blender, but leave a few chunks for texture. It is important that you use a good stock. It will affect the taste of the dish! Garnish with fresh chopped parsley.
Top Review by *Parsley*
Thick and flavorful! The amount of herbs is just right. I used chicken stock in place of vegetable. I used russet potatoes, so I did peel them. I loved the partially blended texture..... it was creamy and thick, but yet still had some chunks of potatoes and cauliflower. Thanx for a great new low-fat soup recipe! This will make some great warm lunches this winter!
- 1 1⁄2 tablespoons olive oil
- 1 cup diced onion
- 1 teaspoon dried dill
- 1⁄2 teaspoon thyme
- 1⁄2 head cauliflower, chopped (2 cups)
- 4 cups vegetable stock
- 2 cups diced potatoes (no need to peel)
- 1 bay leaf
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon soy sauce
Directions See How It's Made
- In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
- Cover and cook until tender, about 30 minutes. Remove from heat.
- With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don’t have a hand-held blender.).
- Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.