Easy Cauliflower-Parmesan soup
2.5 c leftover roasted cauliflower (olive oil, sea salt, pepper, cauliflower at 425 for 20 min + 1/4 c grated parm on top at the end)
1 T olive oil in pot
1 Onion
2 Celery stalks
1 and 1/2 c chicken stock
1/3 c parmesan cheese
Brown the onion and soften the celery in the pot first, then add the stock.
Add the leftover cauliflower.
Get out your wand of wonder (or use the blender)
Blend all ingredients until pureed.
Warm on low.
Made enough for 2.5 bowls of soup at about 150 c a bowl. Enjoy!
I made up this recipe, avoiding adding my favorite heavy cream, and it was still delish! For a higher calorie version, check out Pioneer Woman's version. You just know that's gonna knock your socks off!
This looks yummy! I will have to try it. :)
ReplyDeleteThis looks fabulous and I'm glad that you didn't give into the cream! Sometimes we just need the food to speak for itself.
ReplyDeleteMuch healthier than my Califlower cheddar cheese soup. LOL
ReplyDeleteOh, yum! I am definitely going to have to try this!
ReplyDeleteLove soup, looks very good....also love cream.
ReplyDelete