Becky's Cauliflower Soup

Ingredients

1 large head of cauliflower

6 medium shallots

5 cups chicken broth

olive oil

jalapeño havarti or cheddar cheese

salt and pepper to taste.

1 large head of cauliflower

6 medium shallots

1180 ml chicken broth

olive oil

jalapeño Havarti or cheddar cheese

salt and pepper to taste.

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Core and finely chop the head of cauliflower.
Finely chop 4 shallots.
Slice the other two shallots into small rings and set aside.
Heat a small amount of olive oil in a large stockpot.
Add cauliflower and chopped shallot to hot oil and cook until cauliflower is tender.
Add chicken broth to stockpot and simmer contents until very soft.
Puree contents of pot in a blender or food processor.
Fry two remaining shallots in oil until brown and crispy.
Serve soup hot and garnish with fried shallots and cheese.

This recipe was originally published in

Used with permission from