Two Ingredient Cauliflower Soup
Ingredients
1 large head cauliflower, cut into small florets
1 quart chicken stock (2 cans of low sodium chicken broth is fine)
Method
- Combine ingredients in a large pot and place over medium-high heat. Cover and bring to a boil.
- Lower heat to a low boil (above simmer) and cook 30 minutes until cauliflower is soft.
- Use an immersion blender or a standard blender to puree the soup. If using a standard blender, allow soup to cool 1/2 hour before blending to prevent a hot eruption. If you’d like a thinner soup, add a bit of water.
- Taste for salt and pepper. Depending on the stock or broth, you may add up to a teaspoon of salt. Serve hot or cool and refrigerate for cold soup.
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