Nutrition Information (per serving)
calories
45
protein
4 g
sodium
355 mg
carbohydrates
8 g
fat
1 g
fiber
3 g
cholesterol
5 mg
Servings
8 (¾ cup ea.)
Ingredients
6 cups chicken broth
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
Instructions
- In a large stockpot over medium-high heat, add chicken stock and chopped cauliflower.
- 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.
- 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.
