D is for Dinner’s no-salt challenge: Curried cauliflower soup | CBC

Some Ottawa chefs-in-training have a challenge on their hands next week — to make a delicious salt-free supper for a special gala.
The Blue and Green Soirée at Algonquin College, an evening to raise money for The Kidney Foundation of Canada, focuses on a salt-free menu to demonstrate a renal-friendly diet.
Patricia Treusch, the founder and chair of the soirée, and Marnie Watson, an Algonquin culinary management student who designed the 11 courses on the menu, are the guests on CBC Radio’s All In A Day Wednesday.
They share their recipe for a salt-free cauliflower soup with CBC.
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