Wednesday, April 21, 2010
Cauliflower Soup with Roasted Chicken Salad
1 head Cauliflower, cut into florets
2 cups low fat milk
1/4 cup whole wheat pasta
1/2 tsp. sea salt
Place all ingredients in a pot. Bring to a boil, then reduce to a simmer and cook until cauliflower is tender, about 25 minutes. Allow to cool, then puree until smooth in a blender.
Top with shredded cheddar and pepper.
For the salad; I used spinach leaves, cherry tomatoes, cucumber and shredded roasted chicken. Topped with Litehouse Jalapeno Ranch dressing. YUM!
Chad's rating: 8/10
Amy's rating: 8.5/10
Soup recipe from my dear friend, Erica. :-)