Cauliflower-Potato Soup

Serves 6

1-1/2 tablespoons unsalted butter or margarine
2 medium onions, thinly sliced
1 clove garlic; chopped
1 tablespoon curry powder, optional
1 medium head cauliflower, leaves removed and broken into florets
1 medium potato, peeled and diced
4-5 cups sodium-reduced chicken or vegetable stock
1 tablespoon of Silver Palate Green Peppercorn Garlic Mustard
1/2 teaspoon ground cardamom
1 teaspoon salt or to taste
Low-fat plain yogurt for garnish, optional
Snipped fresh chives, for garnish


Melt butter in a large heavy pot over medium heat. Add onions and sauté until soft and lightly colored, 7 to 9 minutes, stirring occasionally. Add garlic, then curry powder, if using, and continue cooking for 1 minute longer, stirring often. Add cauliflower and potato, 4 cups of the stock, Silver Palate Green Peppercorn Garlic Mustard, cardamom and salt, then stir. Bring mixture to a slow boil. Cover and continue to cook until cauliflower is very tender, 12 to 14 minutes. Transfer to a food processor and purée until almost smooth. Return soup to pot, adding additional stock if needed, and heat until hot. Ladle into bowls, add a dollop of yogurt, if desired, and a few chives.

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