Swiss Cauliflower-Emmentaler Soup

Serves 2


  • 2 cups vegetable broth
  • 2 cups cauliflower florets
  • pinch ground nutmeg
  • pinch cayenne pepper
  • coarse sea salt and freshly ground black pepper
  • 3 ounces Emmentaler cheese, cubed
  • 2 tablespoons minced chives
  • 1 tablespoon pumpkin seeds, toasted


  1. In a medium stockpot, heat the vegetable broth over medium heat but do not boil. Add the cauliflower and cook until tender, 5 to 7 minutes.
  2. Transfer the mixture to a blender and puree. Add the nutmeg and cayenne and season with salt and black pepper.
  3. Pour the soup into a large serving bowl. Add the cheese and chives and stir until the soup is smooth.
  4. Garnish with the toasted pumpkin seeds and serve.