Tuesday, April 5, 2011

Cauliflower Soup

This recipe is intended to use the remaining puree from the Cauliflower Steak with Quinoa recipe.

Combine:

Cauliflower vegetable puree (~ 1 1/2 cups)
3/4 c chicken or vegetable stock
3/4 c skim milk (or another 3/4 c of stock)
1 t fresh thyme leaves
1 t fresh chives, chopped

Heat until warm.   Place in two warm bowls and garnish with:

Fresh thyme leaves and/or chives, chopped
Lemon zest

Serve with salt and pepper to taste.

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