- 2 cups chicken stock
- 1 large head cauliflower, chopped
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, chopped
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 pinch salt and cracked black pepper to taste
- 2 cups cooked basmati rice
- 3 green onions, chopped
- Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
- Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
- Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.
05/16/2018
recipepes.com
Cauliflower Bisque, recipe
PT15M
PT1H
5
455 calories