Instructions
- 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.
| Servings |
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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
Goat Cheese, Mango and Walnut Salad
Grain Berry Onyx Banana Ginger Smoothie
Grain Berry Onyx Strawberry Oatmeal Smoothie
Lentils with Carrots and Feta Cheese
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Goat Cheese, Mango and Walnut Salad Grain Berry Onyx Banana Ginger Smoothie Grain Berry Onyx Strawberry Oatmeal Smoothie Lentils with Carrots and Feta Cheese |
Ingredients
|
Instructions
|
| 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
Ingredients
|
|
Instructions
- 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.