Monday, December 30, 2019

Rachael's Cauliflower Feta Soup

This Rachael Ray soup recipe is a simple and delicious way to use that white head of "cabbage with a college education". The soup has just 5 ingredients and takes less than 45 minutes to prepare. It's a good source of calcium and Vitamin C. The pomegranate arils are a festive "extra" though quite tasty even when heated in the soup.

Cauliflower Feta Soup

(4 servings: about 1 cup each) 

Over medium heat, saute cauliflower and garlic in olive oil for 5 minutes.
1 tablespoon olive oil
1 head cauliflower, cut into florets
2 cloves garlic

Add stock.  Bring to a boil, cover and reduce heat. Cook for 20 minutes.
4 cups low sodium vegetable stock

Stir feta into soup.
1 1/4 cups reduced fat feta cheese
Puree soup in blender, 2 cups at a time.  Remove center of blender lid to blend.  Cover lid with a clean cloth to prevent splashes.

If desired, garnish with pomegranate seeds
Pomegranate arils

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