Cauliflower Chowder

Yield:
6-8 servings

Preparation Time:
20 min; Cook: 40 min

Gluten Free, Less Sodium, Fiber Rich

Ingredients:

  1. 2 tablespoons olive oil
  2. 1 onion, diced
  3. 2 carrots, peeled and chopped
  4. 2 celery stalks, diced
  5. 4 cloves garlic, minced
  6. 2 medium heads cauliflower, roughly chopped
  7. 4 cups low sodium chicken broth
  8. 1 cup low fat coconut milk
  9. 1 1/4 teaspoons ground cumin
  10. 1 teaspoon ground turmeric
  11. 1/2 teaspoon ground coriander
  12. salt and pepper to taste
  13. 1 tablespoon lemon juice
  14. 6 slices cooked and crumbled bacon, for garnish
  15. sliced green onions, for garnish
Directions:

Place olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and saute for 5-7 minutes or until softened. Add cauliflower and cook for another 5-7 minutes or until beginning to soften.

Add chicken broth, coconut milk and spices to the pot. Bring to a boil. Boil for 20 minutes or until cauliflower is fork tender. Using an immersion blender (or in small batches in a standing blender) blend cauliflower chowder until you reach desired chunkiness. Season with salt and pepper to taste. Stir in lemon juice. Serve with crumbled bacon and green onions on top.

Photo and food styling by Webstop



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