Monday, June 3, 2019

#209 The Case of Cream of Cauliflower Soup

I'm lovin' the garnish of fresh, chopped dill.

2 onions, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 potatoes, chopped
7-1/2 cups water
7-1/2 rounded teaspoons (for 7-1/2 cups) vegetable bouillon powder
1 cauliflower, chopped
1 tablespoon lemon juice
1 teaspoon mustard seed
1/4 teaspoon caraway seed
1-1/4 cups cashew milk
chopped fresh dill to garnish

Sauté the onions and garlic in the olive oil until softened.

Add the potatoes, water and vegetable bouillon powder, and simmer for 20 min.

Add the cauliflower, lemon juice, mustard seed and caraway seed, and simmer for 20 min.


Return the purée to the pot and stir in the cashew milk. Salt to taste.

Ladle into bowls and garnish with chopped, fresh dill.

Serves 6.


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