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
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