- 6 cup chopped cauliflower, (1 med. head)
- 4 cups water
- 1 tsp Eden Sea Salt, or Ume Plum Vinegar, to taste
- 1/4 cup minced parsley, for garnish
- Several lemon slices, for garnish
Place the cauliflower in a medium soup pot. Add the water and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer about 15 minutes until the cauliflower is tender. Ladle half the cauliflower and cooking liquid into a blender. Blend several seconds until creamy and pour into the soup pot. Blend the remaining cauliflower and water, and pour into the pot.
Serve with a slice of lemon and parsley.
Per serving - 28 calories, 0 g fat (6% calories from fat), 2 g protein, 6 g carbohydrate, 3 g fiber, 0 mg cholesterol, 496 mg sodium