Cauliflower-Monterey Jack Soup Recipe Created by Ruth Paget

Cauliflower-Monterey Jack Soup Recipe Created by Ruth Paget

We grow so much cauliflower in Monterey County California that we make and sell cauliflower crust pizza with pepper and zucchini topping (also grown here).  I love spicy peppers and Anaheims go great with this soup, if you can stand the heat.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 cups frozen cauliflower

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup grated Monterey Jack Cheese

-1 to 2 Anaheim peppers chopped into small segments with seeds (optional)

Steps:

1-Sauté onion and garlic in olive oil in a soup pot for 5 minutes.

2- Add cauliflower, chicken broth, water, and quinoa flour to the pot.  Bring to a boil and let boil for 30 minutes.

3-Remove soup from heat and let cool.  Insert immersion blender and purée soup until it is smooth.

4-Reheat soup.  Stir in cheese and Anaheim peppers and serve.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie