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"!
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1jalapeno, cored seeded and minced (you may keep the seeds if you want it to be hotter)
- 2
- 1⁄2teaspoon ground cardamom
- 1⁄8teaspoon ground mace
- 1
- 4cups vegetable stock or 4 cups chicken stock
- 1teaspoon salt
- 1⁄4
-
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DIRECTIONS
- Heat the oil in a soup pot and add the garlic, jalapeno, onions, cardamom and mace.
- Sautee until the onions are soft, about 5 minutes.
- Add cauliflower and stock and bring to a boil.
- Cover, reduce to a heat and simmer for about 30 minutes.
- Strain soup, seperating and reserving liquid and solids.
- Puree the vegetables in a blender or food processor until smooth.
- Return vegetable puree to the soup pot and add milk.
- Add enough liquid to reach desired thickness.
- Season with salt and pepper and gently reheat.
- Garnish with chives, if desired.
- For Vegetarian use vegetable stock and for Vegan also use soy milk.
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