Purple cauliflower soup

Name: Purple cauliflower soup
Yield: 5 servings
Ingredients: 1 half medium whited onion, diced; 2 stalks celery, chopped; 1 large clove garlic, minced; 1 tbsp grapeseed oil; 3 cup water; 1 tsp Wyler's chicken crystals; 2 medium red potatoes, peeled and cubed; 1 bay leaf; 1 head purple cauliflower; 1 tbsp tahini; 1 lime (juice only); 1/2 tsp white pepper; 1 bunch chives, chopped; 1 bunch chives, chopped; 1 tsp lite soy sauce

AnnaBelleP @cook_2720627

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Ingredients

30 mins

5 servings

1 half medium whited onion, diced
2 stalks celery, chopped
1 large clove garlic, minced
1 tbsp grapeseed oil
3 cup water
1 tsp Wyler's chicken crystals
2 medium red potatoes, peeled and cubed
1 bay leaf
1 head purple cauliflower
1 tbsp tahini
1 lime (juice only)
1/2 tsp white pepper
1 bunch chives, chopped
1 bunch chives, chopped
1 tsp lite soy sauce

Cooking Instructions

1

Cut up celery, onion, and garlic and sautee in grapeseed oil until soft/translucent.
2

Combine water, chicken crystals, bay leaf, white pepper, and potatoes in a pot and put over medium heat. Add the sauteed vegetables when they are done. Boil until potatoes are soft, about 15 minutes.
3

Steam the purple cauliflower while soup base cooks, about 8 minutes.
4

Remove soup base from heat. Add the purple cauliflower to the soup base along with the tahini and garlic powder and use an immersion stick blender to smooth it all together to the desired consistency.
5

Return to heat source and reduce heat. Simmer 5 minutes.
6

Remove from heat source and add lime juice and soy sauce. Mix well. Color will change and brighten. Let stand five minutes. Garnish with whatever greenery you have on hand. I used chives.