Cream of Cauliflower Soup
Paleolithic Raw Food Recipe
You will not miss the fact that is no actual cream in the soup, given the thick consistency and rich flavor of the main vegetable.
1 large head cauliflower
2 stalks celery
2 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon black pepper
Few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)
Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot.
Chop; add stalks celery, carrot, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until vegetables are tender. Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick. Serve garnished with raw flowerets.
You can also add chopped, cooked meat for a quick lunch.
Recipe makes 2 servings