Chamomile Cauliflower Soup

• 7 bags Chamomile Tea
• 1 head Cauliflower, Chopped
• 1 whole Shallot, Diced
• 2 stalks Celery, Chopped
• 1 Tablespoon Olive Oil, Plus Extra For Drizzling
• 1 pinch Sea Salt And Black Pepper
• 1 pinch Chopped Fresh Parsley For Garnish

1. Boil 3 cups of water and tea bags in a large saucepan for 5 minutes. Remove the tea bags and squeeze the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving the liquid.
2. In a small saucepan, saute the shallot and celery in the olive oil until the shallot is clear. Put in a blender with the cauliflower, plenty of salt and pepper to taste, and a cup of the reserved cooking liquid. Blend until smooth and add more liquid if necessary until desired thickness is reached. Pour into bowls, garnish with a drizzle of olive oil and freshly chopped parsley, and enjoy!

chamomile tea, cauliflower, shallot, stalks celery, olive oil, salt, parsley

Taken from tastykitchen.com/recipes/soups/chamomile-cauliflower-soup/ (may not work)