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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. If you taste runs to the less spicy foods, try regular Monterey Jack cheese instead of the pepper variety. I use raw chopped red peppers and cook them with the green onions. Ingredients:
1 tablespoon olive oil |
1 1/2 cups shredded monterey jack pepper cheese (6 ounces) or 1 1/2 cups soy cheese, of choice (6 ounces) |
4 cups vegetable broth |
1 cup chopped green onion |
1/4 cup roasted red pepper |
16 ounces fresh cauliflower florets (2 packages 8 ounces each) |
1/2 teaspoon salt (optional) |
1/4 teaspoon hot pepper sauce (tabasco) |
2 tablespoons soy flour |
Directions:
1. Heat oil in large saucepan over medium heat. Add green onions and.
2. saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflower; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
3. Whisk together flour and remaining 1 cup broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally 2 to 3 minutes or until soup is thickened.
4. Remove soup from heat. add cheese, stirring until melted. Stir in roasted.
5. red peppers, salt (if using) and hot-pepper sauce, breaking up red.
6. peppers with a spoon.
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