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 Cauliflower-Potato Soup
Grain Berry cauliflower potato soup recipe
Servings
Ingredients
  • 1-1/2 tablespoons unsalted butter or margarine
  • 2 medium onions thinly sliced
  • 1 clove garlic chopped
  • 1 tablespoon curry powder Optional
  • 1 medium head cauliflower leaves removed
  • 1 medium potato peeled and diced
  • 4 cups sodium-reduced chicken or vegetable stock
  • 1 tablespoon of Silver Palate Sweet & Rough Mustard or other mustard
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt or to taste
  • Low-fat plain yogurt for garnish – Optional
  • Snipped fresh chives for garnish
Servings
Ingredients
  • 1-1/2 tablespoons unsalted butter or margarine
  • 2 medium onions thinly sliced
  • 1 clove garlic chopped
  • 1 tablespoon curry powder Optional
  • 1 medium head cauliflower leaves removed
  • 1 medium potato peeled and diced
  • 4 cups sodium-reduced chicken or vegetable stock
  • 1 tablespoon of Silver Palate Sweet & Rough Mustard or other mustard
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt or to taste
  • Low-fat plain yogurt for garnish – Optional
  • Snipped fresh chives for garnish
Grain Berry cauliflower potato soup recipe
Instructions
  1. Melt butter in a large heavy pot over medium heat. Add onions and sauté until soft and lightly colored, 7 to 9 minutes, stirring occasionally. Add garlic, then curry powder, if using, and continue cooking for 1 minute longer, stirring often. Add cauliflower and potato, 4 cups of the stock, Silver Palate & Rough Mustard, cardamom and salt, then stir. Bring mixture to a slow boil. Cover and continue to cook until cauliflower is very tender, 12 to 14 minutes. Transfer to a food processor and purée until almost smooth. Return soup to pot, adding additional stock if needed, and heat until hot. Ladle into bowls, add a dollop of yogurt, if desired, and a few chives.