Cauliflower Chive Soup for Mother’s Day

Sat, May 8, 2010

Main Courses, Recipes

A light and Spring like soup that is perfect for Mothers Day. This is a healthy, vegan, and low carb soup made with cauliflower and then made beautiful with edible chive flowers.

    Serves 4
    Time required 30 minutes
    Difficulty level 3
    Cost of ingredients 7 USD

  • 1 head of cauliflower, chopped2 tablespoons (30ml) olive oil
  • ½ large onion, chopped
  • 2 cups (500ml) vegetable broth
  • ¼ cup (60ml) flour
  • 2 ½ cups (750ml) soy milk, cold
  • 1 tablespoon (15ml) chives, chopped
  • Chive flowers
  • Salt and pepper to taste

In a large pot, melt the butter over medium heat. Add in onion and allow to become translucent. Add in cauliflower and vegetable broth. Bring to a boil, cover and reduce heat to all it to simmer about 15 minutes or until cauliflower is tender.

In a separate bowl whisk together soy milk and flour. Make sure there are no lumps and pour it into the pot with the cauliflower, making sure to stir frequently until the soup becomes thick. Add salt and pepper and taste.

If you enjoy your soup smooth, use an immersion blender to blend the cauliflower in the soup. If you don’t have one using a slotted spoon, remove the cauliflower from the soup. It should be soft enough that you can use the back of a fork to mash the cauliflower and return it to the soup. Make sure to stir it well.

Sprinkle the chopped chives on top and ladle into bowls and place the chive flowers on top as a beautiful edible garnish.

Photo bricolage.108

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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One Response to “Cauliflower Chive Soup for Mother’s Day”

  1. Ruthe Mcallen Says:

    Anyone done a hgh protein diet long term say greater than a year

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