Recipe Instructions:
Ingredients
1/2 tbs extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1/2 tsp salt
1/4 tsp pepper
1 in head cauliflower cut florets
4 c chicken broth low sodium
1 c Stonyfield plain whole milk yogurt
1 tbs dried mint
2 tbs toasted pine nuts optional garnish
drizzle olive oil optional garnish
Instructions
In a large soup pot, saute onions, garlic, salt and pepper over medium heat until translucent - about 6-7 minutes.
Add in cauliflower and cook for a minute or so to let flavors start to combine.
Pour in chicken broth and bring to a boil.
Reduce heat to low and simmer with the lid on for 15 minutes or until cauliflower is fork tender.
Remove from heat and puree until smooth with a hand blender. (Alternatively, let cool and puree in traditional blendar or food processor.)
Place yogurt in a small bowl and stir in 1/4 cup of the warm soup mixture. Once combined, add warmed yogurt to the soup pot.
Add dried mint then puree until smooth once again.
Check for seasoning and adjust accordingly. Serve with optional garnish of toasted pine nuts and a little extra olive oil.
Notes
To prevent yogurt from separating, avoid adding it directly into hot foods. Two easy tips are to use room temperature yogurt and to gradually heat the yogurt as explained above. Be sure to stir mixture constantly.
