Dietary guidance: v
-1 head of cauliflower, cut into florettes
-1 to 1 1/2 c. soup stock or milk (or some combination of the two)
-1/2 stick of butter
-garlic powder to taste, about 1 tsp (or 2 cloves sauteed garlic)
-1 to 2 tsp turmeric
-1 to 2 tsp cumin
Simmer cauliflower in water until well done. Drain and place in blender. Add other ingredients.
Puree until completely liquified. Pour into small soup pot and heat through.
Serve very hot.
Some garnish ideas: parsley, cilantro, curry leaves, cracked black pepper, celery sticks