In the interest of eating healthier (there will hopefully be a lack of pasta posts for a while), I decided to make this soup that I found once on a box of tea. It was chamomile tea, and I was rather surprised to see a recipe on the box. I think this is about right (as far as measurements go). It's pretty quick, simple, and the butter is really the only "bad" thing in there.
|Start by making strong tea-5 chamomile tea bags in about four cups of water. Let it boil away until it's a pretty strong brew (maybe 6 minutes...I didn't really time it).|
|Meanwhile, chop up a head of cauliflower, a couple of stalks of celery, and an onion (I used half of a small yellow onion, though I wish I would have used more).|
|Throw in the cauliflower and turn down the heat. Simmer, covered, until it is tender, 10-15 minutes, depending on how small you chopped the cauliflower.|
|Meanwhile, saute the onion and celery in a tablespoon or so of butter until onion is soft. I suppose you could use olive oil, but everything else is so good for you, why bother?|
|Turn the heat off the onion and celery and check the cauliflower.|
|If it is tender, strain it so you can save all the little crumbles that always break off the cauliflower. 4 cups of water turned into about two cups of leftover "tea".|