Canyon Ranch Blog

Cauliflower Caraway Soup

Nutrition Information (per serving)

4 g
355 mg
8 g
1 g
3 g
5 mg
8 (¾ cup ea.)

6 cups Chicken Stock
5 cups chopped fresh cauliflower
1 med yellow onion, unpeeled and cut into quarters
¼ tsp dry caraway seeds
8 whole allspice berries
Pinch freshly grated nutmeg
1 tsp sea salt
Pinch freshly ground black pepper

  1. In a large stockpot over medium-high heat, add chicken stock and chopped cauliflower.
  2. Place onion quarters, caraway seeds and allspice into a cheesecloth and tie to form a sachet. Add to stockpot. Bring to a boil and reduce to a simmer. Continue simmering for 30 to 40 minutes, or until cauliflower is tender.
  3. Remove cheesecloth with onion and spices and discard. Cool slightly and transfer mixture into a blender container. Puree until smooth. Finish with nutmeg, salt and pepper.
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