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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 head cauliflower coarsely minced
- 1 lrg onion minced
- 4 c. bouillon divided
- 2 c. cooked butternut or possibly acorn squash pureed
- 1 tsp salt
- 2 tsp turmeric
- 1 tsp coriander
- 1 tsp chili pwdr
- 1 tsp ginger
- 1 tsp thyme
- 1/2 tsp cumin grnd black pepper to taste
Direcciones
- 1. Put the oil in a 6-qt pot. Add in the cauliflower and braise over low heat, partly covered, for about 5 min.
- 2. With a slotted spoon, lift the cauliflower into a bowl and set aside.
- 3. Add in the onion to the pot and braise till translucent/soft.
- 4. Add in 2 c. of the bouillon and simmer, covered, for 15 min.
- 5. Lift the onion out with a slotted spoon and puree in a food processor or possibly blender.
- 6. Return the onion to the broth.
- 7. Add in the remaining bouillon and the cauliflower, squash, and spices.
- 8. Simmer, covered, for about 30 min or possibly till the cauliflower is tender.
- 9. Correct the seasonings and serve.
- Description: "lowfat"
- NOTES : Say Katahn: "This is one of our unusual soups. It may seem like a strange concoction, but give it a try. It's been a great success with our tasters and at our dinner parties. Freezing won't harm the flavor, and when we make it for ourselves we store half in the freezer for future occasions." Tested with great success. No modifications except thinning it with vegetable broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 97 | 73% |
| Total Fat 11.28g | 14% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 916mg | 38% |
| Potassium 204mg | 6% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.04g | 1% |
| Protein 4.98g | 8% |
