Cream Of Cauliflower Soup With Cardamom

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 jalapeno, cored seeded and minced (you may keep the seeds if you want it to be hotter)
• 2 medium onions, diced
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground mace
• 1 large cauliflower, cored and chopped (about 2lbs)
• 4 cups vegetable stock or 4 cups chicken stock
• 1 cup milk or 1 cup soymilk
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• fresh chives, chopped, to garnish (optional)

Recipe

• 1 heat the oil in a soup pot and add the garlic, jalapeno, onions, cardamom and mace.
• 2 sautee until the onions are soft, about 5 minutes.
• 3 add cauliflower and stock and bring to a boil.
• 4 cover, reduce to a heat and simmer for about 30 minutes.
• 5 strain soup, seperating and reserving liquid and solids.
• 6 puree the vegetables in a blender or food processor until smooth.
• 7 return vegetable puree to the soup pot and add milk.
• 8 add enough liquid to reach desired thickness.
• 9 season with salt and pepper and gently reheat.
• 10 garnish with chives, if desired.
• 11 for vegetarian use vegetable stock and for vegan also use soy milk.