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Corn and Cauliflower Soup

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 Corn and Cauliflower Soup
08/27/2018 - 08/31/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Servings
Yields 4 servings
Ingredients
  • 1 head cauliflower cut into small florets
  • 1 onion finely diced
  • 4 cloves of garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 (13.5 ounce) can coconut milk
  • 2 cups vegetable broth + extra if needed
  • 1/2 cup parsley chopped
Course Main Dish
Servings
Yields 4 servings
Ingredients
  • 1 head cauliflower cut into small florets
  • 1 onion finely diced
  • 4 cloves of garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 (13.5 ounce) can coconut milk
  • 2 cups vegetable broth + extra if needed
  • 1/2 cup parsley chopped
Instructions
  1. In a large bowl toss the corn and cauliflower florets with oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, salt and pepper.
  2. In a skillet on medium heat sauté onion and garlic until onion is translucent. Add corn and cauliflower, cook until tender.
  3. Once the corn and cauliflower are done add to a blender with some vegetable broth. Blend until smooth and return mixture to pot.
  4. Add the remaining vegetable broth and coconut milk and let simmer. If needed add more broth to thin it out and let simmer until desired consistency.
  5. Garnish with chopped parsley and serve hot but not too hot!

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