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Categories:
olive oil garlic hotter onions ground cardamom ground mace cauliflower vegetable stock milk salt white pepper fresh chives
Viewed: 7 - Published at: 3 years agoIngredients
- 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 white pepper, freshly ground
- fresh chives, chopped, to garnish (optional)
Method
- Heat the oil in a soup pot and add the garlic, jalapeno, onions, cardamom and mace.
- Sautee until the onions are soft, about 5 minutes.
- Add cauliflower and stock and bring to a boil.
- Cover, reduce to a heat and simmer for about 30 minutes.
- Strain soup, seperating and reserving liquid and solids.
- Puree the vegetables in a blender or food processor until smooth.
- Return vegetable puree to the soup pot and add milk.
- Add enough liquid to reach desired thickness.
- Season with salt and pepper and gently reheat.
- Garnish with chives, if desired.
- For Vegetarian use vegetable stock and for Vegan also use soy milk.
