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. :-)

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