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.