Chop onion and Cauliflower
(Recipe requires a blender)
about 30 minutes
1 T olive or coconut oil
2 med yellow onions, diced
1 bay leaf
1 1/4 t ground cumin
1 t salt
1 t ground turmeric
1/2 t coriander
1/8 t ground cardomom
dash black pepper and red pepper
4 garlic cloves, minced
4 1/2 C vegetable broth
1 large head cauliflower, roughly chopped to the same size pieces
1 C almond milk
1 T apple cider vinegar
fresh dill for garnish (optional)
In a large soup pot, heat the oil over medium-low. Add all the spices,except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.
Add the vegetable broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.
Remove from heat. Discard bay leaf. Transfer carefully to your high powered blender ( I use a Vita-mix). Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
Transfer back to the soup pot and stir in the almond milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil.
Top with the fresh dill and sprinkle of black pepper, if desired when served.
Creamy and smooth with a naturally sweet flavor, this soup is filling for an easy, quick supper.