CREAM OF CAULIFLOWER SOUP WITH CARDAMOM
- 2 tbsp olive oil
- 1 garlic clove (minced)
- 1 jalapeno
- 2 onions (diced)
- ½ cardamom (ground)
- 1/8 tsp mace (ground)
- 1 cauliflower (chopped)
- 4 cups chicken/ vegetable stock
- 1 cup milk (soymilk)
- 1 tsp salt
- ¼ tsp white pepper (freshly ground)
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, separating 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 the 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