MI Coop Kitchen

Cream of Cauliflower & Chicken Soup

Recipe by
Cherryland Electric Cooperative  
  • 3 tablespoons olive oil
  • 4 stalks celery, diced
  • 1 small head cauliflower, chopped into small florets
  • 1 large onion, diced
  • 1 large carrot, diced
  • 4 garlic cloves, minced
  • 3 cups chicken broth (or more to reach desired consistency)
  • 1 cup salsa
  • 1 cup cooked, diced chicken
  • 1 cup grated cheese of choice
  • 1 cup half-and-half

Garnishing Options:

  • sour cream, parmesan cheese, guacamole, fresh cilantro, crispy bacon

Heat the olive oil In a large kettle. Add the celery, cauliflower, onion, carrot and garlic; sauté for about five minutes. Cover, turn the heat to low, and cook for another five minutes or until vegetables are soft. Add the chicken broth, salsa, and cooked chicken. Blend with an immersion blender. Add the cheese and gently stir until the cheese is melted. Add the half-and-half and heat to desired temperature. Garnish each bowl with choice of sour cream, parmesan, guacamole, cilantro, and cooked bacon. Enjoy!


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