Over the last few years, we’ve found there are a ton of different ways we can integrate cauliflower into our diets. It’s a great alternative to potatoes, and can be a great way change up your dinner menu. Not everyone is a fan of the texture, but in soups and with an immersion blender, you can completely change the vegetable into anything you want. With the tangy flavor of goat cheese, this soup is easy to make and one your family will absolutely love.
Ingredients:
- 1 large head cauliflower, rinsed, tough outer leaves removed
- 2-3 cloves fresh garlic, roughly chopped
- 2 green onions, rinsed, roots and dried ends removed
- 2 t. dried parsley
- 2-3 T. water
- Sea salt and freshly ground black pepper, to taste
- 3-4 c. organic chicken or vegetable stock, divided
- 4 oz. log goat cheese, cut into chunks
Optional Garnish:
- Sliced green onions, green parts only
- Crumbled bacon
Directions:
- Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
- Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
- Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
- Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
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