Ellen Easton's Cauliflower Soup

Ellen Easton’s Cauliflower Soup

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely, chopped onion (1/2 of medium size onion)
  • 2 cups low-sodium vegetable stock broth
  • 1 1/2 cups LACTAID® Fat Free Milk
  • 1 pound cauliflower (frozen or fresh cooked)
  • 2 tablespoons of DOMINO Brownulated Sugar or 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, additional for garnish
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons of honey (optional)
  • 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 tablespoon of Nielsen-Massey Pure Orange Extract
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Directions

Optional Garnish: 1/4 cup to 1/2 cup raw whole Walnuts, shelled and orange zest {Place the walnuts on a cookie sheet. Oven roast at 350 degrees F for 15 – 20 minutes. Smash into small, fine pieces}

In a 2.5-quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add vegetable stock broth, LACTAID® Fat Free Milk, cauliflower, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey, vanilla extract and orange. Turn flame to medium-high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/mixer, pulse a few times until the cauliflower and onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve. Garnish with orange zest. Add a sprinkle of walnuts, if desired.

Yield: 4 cups

Serving Size Per Person: 1 cup

  • 2 tablespoons olive oil
  • 75 g finely, chopped onion (1/2 of medium size onion)
  • 470 ml low-sodium vegetable stock broth
  • 350 ml LACTAID® Fat Free Milk
  • 450 g cauliflower (frozen or fresh cooked)
  • 2 tablespoons of DOMINO Brownulated Sugar or 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, additional for garnish
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons of honey (optional)
  • 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 tablespoon of Nielsen-Massey Pure Orange Extract
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Directions

Optional Garnish: 32 g to 65 g raw whole Walnuts, shelled and orange zest {Place the walnuts on a cookie sheet. Oven roast at 180 degrees C for 15 – 20 minutes. Smash into small, fine pieces}

In a 3-litre, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add vegetable stock broth, LACTAID® Fat Free Milk, cauliflower, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey, vanilla extract and orange. Turn flame to medium-high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/mixer, pulse a few times until the cauliflower and onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve. Garnish with orange zest. Add a sprinkle of walnuts, if desired.

Yield: 950 ml

Serving Size Per Person: 240 ml

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract