Cauliflower Broth
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Ingredients
- 1cauliflower
- 3 clovesgarlic(peeled and minced)
- 4 Lchicken broth(low-sodium)
- 236.59 mlonion(chopped)
- 473.18 mlcarrot(chopped)
- 473.18 mlcelery(chopped)
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
- 2 tablespoonlemon juice(optional)
Instructions
- 1
In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 5 minutes.
- 2
Add the minced garlic and cook for 1 minute, until fragrant.
- 3
Add the cauliflower, chicken broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the cauliflower is tender.
- 4
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
- 5
Stir in the lemon juice, if using. Taste and adjust the seasoning as needed.
- 6
Serve hot, garnished with chopped fresh herbs if desired.
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