Cauliflower, after it is cooked and processed through a blender, produces a buttery (yet non-dairy) and creamy soup. This is an easy way to get your daily dose of veggies.
Ingredients:
1 head cauliflower, chopped into smaller pieces
2 quarts organic chicken stock, or water if not available
1 T olive oil + 2 cloves garlic
1-2 tsp Italian seasoning blend
1 Bay Leaf
Salt + Pepper to taste
Heat the garlic in the olive oil in a pot until the garlic sizzes. Add in the chopped cauliflower, chicken stock, Italian seasoning and bay leaf. Simmer x 15-20 minutes. Discard bay leaf, then carefully put the cauliflower and the soup into a blender and puree. Add some more Italian seasoning + salt + pepper to taste.
Dairy-Free. Gluten-Free.
No comments:
Post a Comment