Spring Freshness - Week 3 - Cauliflower Soup

Spring is here!!! Some of the many things things I love about spring are that beautiful shade of green the grass takes on after a long and sometimes gray winter, the beautiful wildflowers as they burst into color, the warm sunny days, the fresh evening breeze, but most of all, I love how suddenly there is an abundance of fresh vegetables, fruits and herbs in dazzling vibrant colors. Spring makes me think of quick, healthy and delicious salads and soups. I am kicking off spring with my spring freshness series. I will be sharing several healthy, fresh and delicious recipes which will dazzle your taste buds, but go easy on your waistline as swim season rolls around. Today I will be sharing my recipe for cauliflower soup. Enjoy!!

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Ingredients (serves 4)

2 tablespoons olive oil

2 cloves garlic, minced

½ onion (½ cup), sliced

1 head cauliflower (about 1lb/454g), separated into florets

¼ teaspoon allspice, ground

Freshly ground black pepper to taste

1 bay leaf

4 cups vegetable or chicken stock/broth

1 tablespoon fresh herbs (thyme, sage, rosemary), chopped finely

Salt to taste

Optional Ingredients

2 tablespoons cream

Method

Heat the olive oil in a medium saucepan over medium heat, then fry the garlic and onions for 2 minutes
Add the cauliflower florets, allspice, black pepper and bay leaf, then cook uncovered for another 3 minutes
Add the vegetable or chicken stock/broth and reduce heat to a simmer, then cook covered for about 20 minutes or until the cauliflower is soft, remove the bay leaf
Place in a food processor or blender, and puree the cauliflower mixture until smooth
Place the pureed soup in a medium saucepan and add the fresh herbs, then simmer for 5 more minutes over medium heat
Add the cream (optional) and remove from heat