Cauliflower Soup
Adapted from Mary Shaw's recipe from the Whole Foods
classes at Bastyr University
Servings: 4
Printable version
Ingredients:
- 2 Tbl. canola oil
- 1 medium onion, diced
- 2 c. vegetable (or chicken stock)
- 1 c. "cashew-milk" (or 1 c. 2% milk)
- 1 medium head cauliflower (cleaned and cut into florets)
- ¼ tsp. cardamom
- 1/8th tsp. nutmeg
Directions:
1. Add oil to a large pan over medium heat, than add onions, then cauliflower. Continue cooking over medium heat for ~10-minutes.
2. Add stock, cover and cook until cauliflower is fork-tender.
3. Puree cauliflower/onion mixture in small batches, being sure to vent the blender lid. Return to pan.
4. "Cashew-milk": Add ½ cup water to blender, and ¼ c. cashews (fresh roasted). Blend until as smooth as possible while adding another ½ c. of water.
5. Add "cashew-milk" and seasonings to pureed cauliflower. Heat about 5-minutes then serve immediately.
I usually serve this with cheese toast.
Nutrition: Cashew version (Serving size: 1¼ cups)
calories: 206 protein: 8.4g total carbohydrate: 17.9g total fat: 12.8g
sugars: 8.4g sodium: 204mg dietary fiber: 5.0g saturated fat: 1.7g
Nutrition: Milk version (Serving size: 1¼ cups)
calories: 187 protein: 9.1g total carbohydrate: 18g total fat: 10g
sugars: 10.8g sodium: 227mg dietary fiber: 4.8g saturated fat: 1.7g
Note: the vegan version is what I do at home, using the vegetable stock and "cashew-milk"