A few weeks ago my family and I enjoyed this awesome meal at Sugarbacon in Downtown, McKinney. If you are local to DFW and haven’t eaten there yet, you should! Everything from the food, to the drinks, to the atmosphere is right on point.  That particular afternoon it was pretty chilly, so we warmed up with their soup of the day which was a yummy cauliflower soup. Celia and I left inspired to say the least, and this is our paleo re-creation of this unique dish.
Ingredients:
- 2 c cauliflower
- 32 oz vegetable broth
- 2 cloves minced garlic
- 3 T small diced shallot
- 3 T chopped Chives
- ¼ c dried unsweetened cranberry
- 2 T chopped pecans or walnuts
- ½ T extra virgin olive oil
- Sea salt and white pepper to taste
Instructions:
Step 1: Â Cut cauliflower into florets.
Step 2:In a pan steam or boil cauliflower until soft.
Step 3: Chop garlic and shallot.
Step 4: In a small sauté pa heat olive oil on medium heat. Add garlic and shallot and cook until soft and translucent. DO NOT CARAMELIZE.
Step 5: Using an immersion blender or a food processor, combine cooked cauliflower with shallot and garlic mixture, vegetable broth, salt and pepper, and blend until smooth.
Step 6: Top with chives, cranberry and nuts, and serve hot.
For easy printing, click here. With the cold weather setting in finally, we hope you enjoy this tasty soup!
Til next time,
