This is a light gluten free soup delicious at any time of the year! Being low oxalate means trying to find flavor without the use of adding stock, for soup this can be a challenge! This soup can be made vegan or vegetarian, is quick and easy to make and despite its olive green appearance is rather nice! Enjoy!
Makes 2 generous servings: 5.6 mg oxalate per bowl
2 small onions: chopped
2-3 cloves of garlic chopped
1 tbs coconut oil/olive oil/butter or ghee
200mg cauliflower chopped
Watercress: approx. 80-90 gm bag/ large bunch.
2 tbs Nutritional yeast flakes
Salt to taste.
- Heat oil in a saucepan, then gently sweat onions and garlic with lid on for 5 minutes.
- Add cauliflower, water, watercress, nutritional yeast and pinch of salt.
- Bring to boil, cover with lid and reduce to a simmer for 15-20 minutes until cauliflower is soft.
- Blend until smooth, check for seasoning, adjust with salt or additional yeast flakes.
Drizzle with olive or flaxseed oil, cream or sprinkle with chopped herbs such as chives or parsley.
Replace half the water with milk or coconut milk.
Add cream at the end of cooking for a richer soup whilst keeping the oxalate levels low.