Cauliflower Soup with Scallops
1 Nutritional Supplement
1 serving Scallops, cleaned
½ cup Cauliflower
¼ medium Onion, sliced
2 Garlic Cloves, crushed
1 MWLC Chicken Bouillon Nutritional Supplement
1 tsp. Yellow Curry Paste
½ Tbs. Extra Light Olive Oil
Freshly Ground Black Pepper, to taste
In a saucepan on medium heat, pour olive oil into the pan. When hot, add cauliflower, onion, garlic, and curry paste. Cook for 10 minutes until onions are soft.
Add chicken bouillon, bring to a boil, then reduce to a simmer. Simmer for 20 to 30 minutes until cauliflower is soft. Remove from heat.
Allow to cool for 5 minutes and blend with an immersion blender while in the saucepan. Add fresh ground black pepper to taste.
To serve, add scallops to soup and heat for 2 to 3 minutes to heat through the scallops.