Creamy Cauliflower Soup Recipe
Ingredients
1 large onion, chopped
4 cups Chicken Stock
2 medium-size carrots, thinly sliced
1 head cauliflower, separated into florets
1/2 cup packed watercress, coarsely chopped
1 cup skim milk
1/2 teaspoon ground coriander
Dash of nutmeg
Dash of cayenne pepper
Directions
Place the onions and 1 tablespoon of stock in a large stockpot or flameproof casserole.
Cook over medium heat, stirring occasionally until the onions are translucent.
Stir in the carrots and cauliflower and cook over medium heat for about 3 to 4 minutes.
Add the remaining stock and watercress.
Cover and simmer for 30 minutes or until the vegetables are quite tender.
With a slotted spoon, remove about three-fourths of the cauliflower from the soup and place in a blender with the skim milk.
Process on low to medium speed until smooth.
Return the blended cauliflower to the soup, add the nutmeg and cayenne, heat through.
Cook over medium heat, stirring occasionally until the onions are translucent.
Stir in the carrots and cauliflower and cook over medium heat for about 3 to 4 minutes.
Add the remaining stock and watercress.
Cover and simmer for 30 minutes or until the vegetables are quite tender.
With a slotted spoon, remove about three-fourths of the cauliflower from the soup and place in a blender with the skim milk.
Process on low to medium speed until smooth.
Return the blended cauliflower to the soup, add the nutmeg and cayenne, heat through.
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