Cauliflower Soup From Healthy World Cafe

• 1/2 teaspoon cuminseed
• 1 onion, chopped fine
• 3 stalks celery diced
• 1 tablespoon unsalted butter
• 2 1/2 cups chopped cauliflower (about half of a medium head)
• 2 medium parsnips diced
• 1&1/2 cup vegetable broth
• 1 cup water
• 1/4 cup milk
• 2 teaspoons fresh lime juice, or to taste
• salt & pepper to taste

1. In a dry small skillet cook the cuminseed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn, and transfer it to a sheet of wax paper. Let the cuminseed cool, fold the wax paper over it, and with a rolling pin crush it to a coarse powder.
2. In a heavy saucepan cook the onion and celery in the butter over moderately low heat, stirring, until it is softened. Add the cauliflower,parsnips, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower and parsnips are tender. In a blender or food processor puree the mixture in batches, return it to pan, and stir in the milk, the lime juice, and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cuminseed powder to taste.

cuminseed, onion, celery, unsalted butter, cauliflower, vegetable broth, water, milk, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/cauliflower-soup-from-healthy-world-cafe-50157161 (may not work)