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Cream of Cauliflower Soup
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Take a side trip to heaven (like a farmers market or Outpost's produce department) to pick up a head of fresh, seasonal cauliflower for this soup. You won't be disappointed. The secret with this creamy, velvety soup is, instead of heavy cream, you use buttermilk.
serves 6

Ingredients

2 cups onions, chopped
1 garlic clove, minced
3 cups potatoes, diced
1 cup celery, chopped
5 cups water
1 cup carrots, peeled and chopped
5 cups cauliflower, chopped (1 medium head)
1 tablespoon fresh dill, chopped (or 2 teaspoons dried)
1 tablespoon fresh lemon juice
1 teaspoon dried mustard
1⁄4 teaspoon caraway seeds (optional)
2 cups buttermilk
Salt & pepper to taste

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Cream of Cauliflower Soup
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Directions

  1. In a large pot, combine onions, garlic, celery and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add carrots, and continue to simmer for 10 more minutes.
  2. Add the cauliflower, dill, lemon juice, mustard and caraway seeds; simmer for 15–20 minutes, until carrots are tender.
  3. In a blender or food processor, puree the soup with the buttermilk, working in batches. Add salt and pepper to taste. Can be topped with chopped green onions or grated carrots.


Per serving: 143 calories, 1.4g fat, 28 carbohydrates, 6g protein, 158mg sodium, 5.5g fiber - Recipe adapted from Moosewood Restaurant Low-Fat Favorites

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