Cauliflower Soup

~ 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.

 

 

 

Cauliflower Soup

 

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.