Becky's Cauliflower Soup
Prep:
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Cook:
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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.
No items found.
1 large head of cauliflower
6 medium shallots
1180 ml chicken broth
olive oil
jalapeño Havarti or cheddar cheese
salt and pepper to taste.
No items found.
Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- 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.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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