Cauliflower Chowder

Gluten Free, Less Sodium, Fiber Rich

Yield: 6-8 servings

Preparation Time: 20 min; Cook: 40 min

Ingredients

2 tablespoons olive oil

1 onion, diced

2 carrots, peeled and chopped

2 celery stalks, diced

4 cloves garlic, minced

2 medium heads cauliflower, roughly chopped

4 cups low sodium chicken broth

1 cup low fat coconut milk

1 1/4 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

salt and pepper to taste

1 tablespoon lemon juice

6 slices cooked and crumbled bacon, for garnish

sliced green onions, for garnish

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Nutrition Facts

Yield: 6-8 servings

Approximate Nutrient Content per serving:

Calories: 231

Calories From Fat: 117

Total Fat: 13.7g

Saturated Fat: 4g

Cholesterol: 21mg

Sodium: 567mg

Total Carbohydrates: 16.6g

Dietary Fiber: 6g

Sugars: 6.6g

Protein: 13g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and saute for 5-7 minutes or until softened. Add cauliflower and cook for another 5-7 minutes or until beginning to soften.

Add chicken broth, coconut milk and spices to the pot. Bring to a boil. Boil for 20 minutes or until cauliflower is fork tender. Using an immersion blender (or in small batches in a standing blender) blend cauliflower chowder until you reach desired chunkiness. Season with salt and pepper to taste. Stir in lemon juice. Serve with crumbled bacon and green onions on top.

Photo and food styling by Webstop

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