experiencelifemag.com Print › | Back › Cauliflower Soup Makes 8 cups Presented by Conscious Cuisine January-February 2010 1/4 tsp. olive oil 1 cup diced onion 1/2 cup diced celery 1 tsp. minced fresh garlic 4 cups cauliflower florets and stems 2 cups diced Yukon Gold potatoes 2 tsp. dried thyme 1 bay leaf 1/4 tsp. sea salt 1/2 tsp. freshly ground black pepper 1/4 tsp. nutmeg 2 quarts vegetable stock Heat a large stockpot over high heat and add olive oil. Stir in the onions, celery, garlic and cauliflower. Sauté until the onions are translucent, about three to five minutes.   Stir in the potatoes, spices and vegetable stock. Bring to a boil; reduce heat and simmer until potatoes and cauliflower are tender. Transfer to blender or food processor and blend until smooth. Season with salt, pepper and nutmeg. Per 1-cup serving: Calories 80; protein 3 g; total fat 0.5 g; saturated fat 0 g; carbohydrates 18 g; dietary fiber 4 g; cholesterol 0 mg; sodium 115 mg

Cauliflower Soup

Makes 8 cups

• 1/4 tsp. olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1 tsp. minced fresh garlic
• 4 cups cauliflower florets and stems
• 2 cups diced Yukon Gold potatoes
• 2 tsp. dried thyme
• 1 bay leaf
• 1/4 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. nutmeg
• 2 quarts vegetable stock

Heat a large stockpot over high heat and add olive oil. Stir in the onions, celery, garlic and cauliflower. Sauté until the onions are translucent, about three to five minutes.  

Stir in the potatoes, spices and vegetable stock. Bring to a boil; reduce heat and simmer until potatoes and cauliflower are tender. Transfer to blender or food processor and blend until smooth. Season with salt, pepper and nutmeg.

Per 1-cup serving:
Calories 80; protein 3 g; total fat 0.5 g; saturated fat 0 g; carbohydrates 18 g; dietary fiber 4 g; cholesterol 0 mg; sodium 115 mg

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