Cauliflower and Cardamom Soup
Serves: 6
Prep Time: 15 minutes
Ingredients:
2 tbsp. olive oil
1 cups sweet onion, chopped
1 ½ turmeric, ground
1 ½ tsp. Cardamom, ground
Pinch of saffron
Pinch of crushed red pepper flakes
3 cloves garlic, chopped
1 head cauliflower, cored and chopped roughly
1 tbsp. Dijon mustard
3 cups low-sodium chicken stock
1 tbsp. fresh lemon juice
Sea salt and ground pepper to taste
Instructions:
Heat oil in a skillet over medium heat and add onions. Cook until softened about 2 minutes. Add turmeric, cardamom, saffron, and red pepper flakes and stir for 1 minute. Transfer to a slow cooker; add cauliflower, Dijon, stock and 2 cups of water. Stir well, cover with lid and cook on low heat for 3 hours. Next puree soup in small batches in blender until smooth. Transfer to a large bowl or pot and add lemon juice and season with salt and pepper. Ladle soup into bowls and enjoy!
-Soup can be stored in the freezer, sealed tightly for up to 1 month.
