Friday, 10 April 2015

Cauliflower Soup

Foodie Friday 

After a weekend of eating rich Easter foods soup seems in order and what did our fridge hold?

There was a head of cauliflower that did not make it onto the Easter dinner table, 4 shallots, 1 sweet potatoe, and celery.  We had the basic ingredients for a rich flavour full cauliflower soup. 

  • 4 shallots minced
  • 3 large garlic cloves minced
  • 3 stalks of celery chopped
  • 1 large sweet potatoe chopped
  • 8 cups of vegetable stock
  • 1 head of cauliflower cut into medium size pieces
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ teaspoon nutmeg
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh parsley minced
  • 1/8 teaspoon cayenne pepper


  1. Sauté the garlic, shallots and celery for about 10 minutes
  2. Add all of the ingredients and spices to the vegetable stock
  3. Cook until the vegetables are tender
  4. Puree in the soup pot.  Here you get to decide if you like a smooth or chucky soup
  5. Put into soup top with parsley or your favourite cheese

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls
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