LOADED CAULIFLOWER SOUP

A bowl of this Loaded Cauliflower Soup is an appropriate meal to heat you up on a cold iciness night. A healthful dinner that looks and tastes like consolation meals is a major dinner win.

I've determined that cauliflower is the maximum magical vegetable I realize. you can devour it uncooked with a creamy ranch dip, or you can drizzle it with olive oil and seasonings and make roasted veggies.

You could throw it right into a food processor and make this clean cauliflower rice that appears and works in most recipes just like white rice. mind blown proper there!

And this week we boiled a head of cauliflower and then pureed it to make this creamy “potato” soup. our youngsters had genuinely no concept that they have been eating cauliflower for dinner. They had been without a doubt bowled over when we shared our little cooking secret.

INGREDIENTS:

• 1/2 cup diced yellow onion
• 1 cup diced celery
• 2 Tablespoons butter
• 1 Tablespoon minced garlic
• 1 large head of cauliflower, (8-10 cups florets)
• 5-6 cups chicken broth
• 1/2 teaspoon crushed red pepper
• salt and pepper, to taste
• 2 Tablespoons plain Greek yogurt
• 1/2 teaspoon curry powder
• crumbled cooked bacon
• shredded cheddar cheese
• chopped cilantro

INSTRUCTIONS:

1. vicinity the onion, celery, and butter in a big pot. Sauté for four-5 minutes, or till the onions start to show translucent.
2. add the garlic and chopped cauliflower and sauté for some more mins.
3. Pour in five cups bird broth and beaten pink pepper and convey to a boil. reduce the heat and simmer on medium warmness till the cauliflower may be very gentle.
4. Use an immersion blender to puree the soup OR pour the soup in batches into a blender and pulse.
5. Season to flavor with salt and pepper. if you need your soup to be a touch thinner, stir in a little extra of the leftover bird broth.
6. Stir together the yogurt and curry powder. Spoon into a baggie and cut one tip off. Drizzle over the tops of the bowls of soup. pinnacle with publisher 1st baron verulam, cheese, and cilantro, if favored. Makes 6 servings.

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