Chamomile Cauliflower Soup
Brassicas: broccoli, cabbage, cauliflower
The subtle flavor of chamomile enhances this classic soup.
Adding brewed chamomile tea to the recipes of brassica veggies adds flavor and also reduces gas.
3 cups water
6 Chamomile tea bags
1 large head of cauliflower, or broccoli cut into 3″ pieces
1/4 cup chopped onion
2 celery stalks, chopped
1 Tbsp. butter or oil
Salt and pepper to taste
Boil the water and tea bags in a saucepan for 5 minutes. Remove the tea bags, squeezing the excess liquid into the pan. Put aside. In a small frying pan, sauté the onions and celery in butter until the onions are clear. Add the cauliflower. Add tea. Cover and boil 15 minutes, or until tender. Put into a blender along with the salt and pepper. Blend until smooth, then serve. For thinner soup, reserve and add more liquid. For thicker soup, add less liquid.
Adjusted from the Cooking With Tea Cookbook by
Jennifer and Mo Siegel.