Cauliflower Caraway Soup

Written by 
The Canyon Ranch Kitchen

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 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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.