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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is adapted from the Horn of the Moon cookbook. It is very yummy and easy to make. Filling, but low-fat. Serve with a crispy spinach salad. You can puree it with a hand blender, but leave a few chunks for texture. It is important that you use a good stock. It will affect the taste of the dish! Garnish with fresh chopped parsley. Ingredients:
1 1/2 tablespoons olive oil |
1 cup diced onion |
1 teaspoon dried dill |
1/2 teaspoon thyme |
1/2 head cauliflower, chopped (2 cups) |
4 cups vegetable stock |
2 cups diced potatoes (no need to peel) |
1 bay leaf |
1/8 teaspoon black pepper |
1/2 teaspoon soy sauce |
Directions:
1. In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
2. Cover and cook until tender, about 30 minutes. Remove from heat.
3. With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don’t have a hand-held blender.).
4. Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.
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