2 c. chopped onions
1-2 garlic cloves minced
2-3 c. diced potatoes
1 c. celery
5 c water
1 med head cauliflower, chopped about 5 c.
1 heaping tbsp fresh dill or 2 tsp dried
1 tbsp lemon juice
1 tsp ground dry mustard
¼ tsp caraway seeds
2 c buttermilk
salt and pepper to taste
chopped scallions for garnish
In a soup pot, combine the onions, garlic, potatoes, celery and water. Bring to a boil, reduce heat and simmer for 10 min. Add the carrots and continue to simmer for 10 more min. Add cauliflower, dill lemon juice, mustard and caraway seeds and simmer for 15-20 min longer until the carrots are tender. In a blender, or use emersion blender, puree the soup with the buttermilk. Add salt and pepper to taste. Gently reheat. Garnish with scallions. Moosewood Restaurant low-fat favorites.