E-Book:

24

Printed Book:

24

Cauliflower Watercress Soup

In a medium nonstick saucepan, melt butter over low heat. Add onions and sauté until soft, about 3 minutes. Add flour and stir over heat for 1 minute. Add stock and cauliflower.

 

Increase heat to medium-high and bring to a boil, then cover and simmer over medium-low heat until vegetables are tender, about 20 minutes. Add watercress and cover. Cook until wilted, about 2 minutes. Pour vegetables with liquids into a blender and purée until smooth. Season with salt and pepper. Serve immediately.

Ingredients:

1)

butter : 1 tablespoon

2)

chopped onion: 0.5 cup

3)

almond flour: 1 tablespoon

4)

reduced-sodium chicken stock (vegetarians can use vegetable stock): 3 cup

5)

head cauliflower, chopped : 1

6)

fresh watercress: 4 cup

7)

sea salt and black pepper, to taste:

8)

:

9)

:

10)

:

11)

:

12)

:

13)

:

14)

:

15)

:

16)

:

17)

:

18)

:

19)

:

20)

:

21)

undefined: undefined undefined

22)

undefined: undefined undefined

23)

undefined: undefined undefined

24)

undefined: undefined undefined

25)

undefined: undefined undefined

26)

undefined: undefined undefined

27)

undefined: undefined undefined

28)

undefined: undefined undefined

29)

undefined: undefined undefined

30)

undefined: undefined undefined