1 Tbsp extra virgin olive oil
1 cup diced carrots
1 cup diced celery
1 small white onion (chopped)
2 garlic cloves (minced)
5 cups Taylor Farms Diced Cauliflower
750ml chicken stock
1/2 cup hot sauce of choice
1 rotisserie chicken (shredded)
1 tsp sea salt (add additional sea salt to taste)
Cracked black pepper, to taste
Fresh cilantro, for garnish
Chopped green onions, for garnish
Sliced avocado, for garnish
In a large pot, add olive oil. Turn stove on to low heat. Once olive oil is warm and starts to bubble, add the carrots, celery, garlic and onion — sauté for 10 minutes (until onion becomes translucent).
Add the chicken stock, cauliflower, hot sauce and salt/pepper, then cover with lid. Cook on low/medium heat for roughly 30 minutes (until cauliflower is soft).
Remove the lid (bring heat down to low) and using an immersion blender, blend the soup until smooth.
Add the shredded chicken, stirring every few minutes.
Taste and add any additional salt/pepper as desired.
Place soup into individual bowls — garnish with sliced avocado, green onions and cilantro.
Recipe courtesy of Molly My.