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Cauliflower Soup with Toasted Cumin and Lime Recipe

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This recipe for Cauliflower Soup with Toasted Cumin and Lime is from The York Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp cumin seeds
1 large or two medium onions
1 Tbsp olive oil or butter. (just enough to cook onions is fine)
1 whole cauliflower
4 cups chicken broth or vegetable broth
1/4 cup light cream (optional- I don't usually put it in)
1 Tbsp fresh lime juice (or to taste)
salt and pepper to taste (you can leave it out altogether
Directions:
Directions:
In a dry small skillet cook the cumin seeds over moderate heat, stirring for 3 to 4 minutes, or until it is fragrant and several shades darker, but not burnt. With a rolling pin, crush the seeds between two pieces of parchment or wax paper, to a course powder. (you can use cumin powder, but it doesn't taste as good.)

In a heavy bottom sauce pan, cook the onion in the butter or oil until softened. Add the cauliflower and broth. Simmer the mixture, covered, for 20 minutes or until the cauliflower is tender.

Let cool and then puree in a blender or with a hand blender to the consistency you like. Return to pan, stir in the cream if you are using it, the lime juice and salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6

 

 

 

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