~ Mary ~
Ear marked this one from my new issue of Clean Eating. I’ll be making it again but skipping all the liquid and the blending and just have it as a side of cauliflower – it was mighty good – it was also mighty easy.
I warned John that all the fiber might give us gas so he took some Beano before hand, but neglected to give me any – poor boy suffered.
Also since this was our dinner I had to sneak in some diced cooked chicken for John’s serving – he needs/wants his protein – in meat form. The magazine recommended some spiced chickpeas which sounded delightful, but I was out of time and all the additional spices, in my humble opinion, would take away from the soup itself.
In a soup pot over med-high heat saute` in some olive oil:
1 Large Onion Diced
2 tsp Turmeric
1 1/2 tsp Cardamom
1/4 tsp Saffron – optional
1/4 tsp Crushed Red Pepper
1 Tbsp Minced Garlic
when onion is limp, but not browned, stir in:
1 Head Cauliflower cored and chopped
1 Tbsp Dijon Mustard
3 Cups Chicken Stock
Simmer for 20-30 minutes or until very soft.
Puree in blender or with a hand held submersion blender.
If it’s too thick add some more stock.