Cream of Cauliflower Soup With Cardamom

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"!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  garlic clove, minced
• 1  jalapeno, cored seeded and minced (you may keep the seeds if you want it to be hotter)
• 2  medium onions, diced
• 1⁄2 teaspoon ground cardamom
• 1⁄8 teaspoon ground mace
• 1  large cauliflower, cored and chopped (about 2lbs)
• 4  cups  vegetable stock or 4  cups  chicken stock
• 1  cup milk or 1  cup soymilk
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper, freshly ground
•  fresh chives, chopped, to garnish (optional)

Directions

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.