Chamomile Cauliflower Soup
Discover the soothing elegance of Chamomile Cauliflower Soup, a unique blend of creamy comfort and floral sophistication. This recipe transforms a humble head of cauliflower into a velvety bowl of goodness, enriched with the delicate, calming aroma of dried chamomile flowers. Infused with notes of garlic, onion, and a splash of zesty lemon juice, this dairy-free soup is elevated with almond milk for a perfectly creamy texture. A touch of chamomile tea adds an extra layer of botanical depth, making it the ideal dish for relaxing evenings or mindful meals. Ready in just 45 minutes, this wholesome soup is as nourishing as it is aromatic, perfect for four servings of tranquility in a bowl. Garnish with fresh parsley for a vibrant finish, and serve it warm to embrace the comfort of this floral-infused creation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium head cauliflower, chopped into florets
- 4 cups vegetable broth
- 2 tablespoons dried chamomile flowers (food-grade)
- 1 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 bags chamomile tea bags (optional, for steeping)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped cauliflower florets to the pot and stir to coat them with the oil, onions, and garlic.
Pour in the vegetable broth and bring to a simmer. Cover and cook for 15 minutes, or until the cauliflower is tender.
While the soup is simmering, place the dried chamomile flowers (or chamomile tea bags) in a heatproof bowl. Pour 1 cup of boiling water over them and let steep for 5-7 minutes. Strain and set the chamomile tea aside.
Remove the pot of soup from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can use a countertop blender and blend in batches.
Stir in the steeped chamomile tea, almond milk, salt, black pepper, and lemon juice. Return the pot to low heat and warm through, stirring occasionally. Adjust seasoning if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve warm and enjoy the fragrant, calming flavors of chamomile cauliflower soup.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
