Cream of Cauliflower Soup with Cardamom
Nutrition
Calories: 165.34 kcalCarbohydrates: 22.47 gProtein: 7.53 gFat: 6.52 gSaturated Fat: 1.17 gCholesterol: 1.64 mgSodium: 995.17 mgFiber: 6.07 gVitamin A: 41.425 IUCalcium: 123.83 mgIron: 1.82 mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large garlic clove minced
- 1 chili cored, seeded, and minced
- 2 medium onions diced
- 1/2 tsp ground cardamom
- 1/8 tsp ground mace
- 1 large cauliflower about 2 pounds, cored and chopped
- 4 cups vegetable stock or water
- 1 cup low-fat milk or soy milk
- 1 tsp sea salt
- 1/4 tsp freshly ground white pepper
- Chopped fresh chives for garnish optional
Instructions
- Heat the oil in a large saucepan or soup pot. Add the garlic, jalapeñio, onions, cardamom, and mace. Sauté until the onions are soft, about 5 minutes. Add the cauliflower and stock or water. Bring to a boil, cover, and simmer for about 30 minutes.
- Pour the soup through a sieve, reserving both liquid and vegetables. Purée the vegetables in a blender or food processor until smooth.
- Return to the soup pot and add the milk or soy milk and enough of the soup liquid to make a not-too-thick, not-too-thin soup. Season with salt and pepper. Gently reheat.
- Garnish with chives if you like (if you grow your own chives, add some chive blossoms as a garnish).