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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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the creaminess comes from the cauliflower, not from added cream. Ingredients:
2 tbsp. butter |
1 tbsp. olive oil |
1 medium onion, coarsely chopped |
8 scallions, chopped |
1 clove garlic, minced |
2 stalks celery, chopped |
6 cups cauliflower, coarsely chopped (2 medium heads) |
1/2 tsp salt |
2 tsp. curry powder |
1/8 tsp. pepper, freshly ground |
1/2 tsp. thyme, dried |
1 tsp. basil, dried |
1 tsp. marjoram or savoury, dried |
6 cups water |
2 stock cubes, vegetable |
Directions:
1. In a heavy soup kettle, melt butter and add oil.
2. Add onions, scallions, and garlic.
3. Add celery, cauliflower and seasonings.
4. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
5. Add water and vegetable bouillion, and bring to a boil.
6. Simmer, covered, over medium heat for 15 minutes, or until cauliflower is tender.
7. Remove cover and cool slightly.
8. Puree in small increments in blender or use a hand blender until the soup is smooth and creamy.
9. Reheat , adding fresh groung nutmeg if desired.
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