22 Dec Cream of Cauliflower Soup
Cream of Cauliflower Soup:
-2 heads of cauliflower, medium
-2 32 oz. chicken or vegetable broth, unsalted
-1 tsp. garlic
-salt and pepper, to taste
-1 bag of spinach
-1 lb. chicken breast, diced
Boil cauliflower in about 32 oz. of chicken broth, low sodium. Add garlic and other spices of choice. Boil until cauliflower is soft.
Blend cauliflower in a blender until it is in a mash. Pour the cauliflower back into the pan. Add another 32 oz. chicken or vegetable broth. Add in chopped cauliflower, 1 chopped onion, 1 bag of spinach, and diced chicken breast (that has already been cooked). Add salt and pepper to taste. Cook soup on medium heat for about 15 minutes. Reduce to a simmer and cover with a lid for another 5-10 minutes until thoroughly cooked.
-Makes 5+ servings
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