WJBK Fox2 Detroit: Green Onion Cauliflower Soup Meatless Monday with Chef Bobby

In case you missed it, MWLC Culinary Advisor Chef Bobby and Business and Wellness Development Coordinator Tracy Strieter made a delicious Green Onion Cauliflower Soup.  This vegetarian and vegan friendly soup will not only warm you up but it will satisfy your belly too!  Enjoy this low sodium soup recipe! https://www.youtube.com/watch?v=sWTLhp6S8GQ&feature=youtu.be

Green Onion Cauliflower Soup

All Freedom plans, all Freedom Vegetarian plans, FT 2.0 approved

Counts as: 2 ½ vegetables


1 clove Garlic, minced 1 tsp of Chili Powder 1 ½ cup Cauliflower florets (1/2 reserved for garnish) 5 Green Onions (chopped) 1 ½ cups Water Juice from ½ of a Lemon Pinch each of Curry, Ginger and Turmeric (to taste) fresh Thyme (to garnish) Black Pepper (to taste) Lemon zest (to garnish) Unflavored non-stick cooking spray


SOUP:  Add a little water to a medium sauce pan over medium heat. Stir in the garlic and chili powder; saute stirring occasionally. Add 1 cup of cauliflower and chopped green onions, cook for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are softened, about 20 minutes. Use a hand blender to puree the soup. Stir in the lemon juice, thyme and pepper. If the soup is too thick, add a little more water. Taste and adjust seasoning.

CAULIFLOWER GARNISH:  Combine ½ cup of remaining cauliflower florets, unflavored non-stick spray and ¼ teaspoon of curry powder in a mixing bowl. Pour the contents on a baking sheet and roast the curried cauliflower mixture at 350 degrees for 15 minutes.

Ladle soup into bowls and serve topped with curried cauliflower, fresh thyme and lemon zest.  Serve!

For more healthy recipes, visit www.mwlc.com/recipes