Pot O’ Gold Soup

Ingredients

• 14 oz cauliflower rice
• 32 oz Imagine Chicken Stock (or whatever brand you like)
• 8 cloves of chopped garlic
• 1 medium shallot sliced
• 1 teaspoon Simple Girl Bouillion
• 1 tablespoon of Stacey Hawkins "Spices of India" (found on StaceyHawkins.com)
• 1/8 cup chopped scallion greens
• 3.5 oz shredded chicken or ground turkey (optional)
• 4 tablespoons organic half/half (optional)

Preparation

1. Place 14 ounces of cauliflower rice, chopped garlic, and sliced into a bowl.
2. Add 1/2 cup of chicken stock to bowl, stir and place on a cookie sheet, spreading evenly.
3. Roast the cauliflower in a 350-degree oven for 35-40 minutes or until cauliflower is cooked and browned.
4. Place roasted cauliflower into a saucepan, add all ingredients except for the meat and the half/half.
5. Cook soup for 45- 50 minutes over medium-low heat.
6. If you don't want to puree the soup, you divide the mixture into 4 equal parts and then add your meat portion to each portion of the soup.
7. If you want to puree the soup, use a hand blender (emulsifier) or a blender.  BE CAREFUL when pureeing the hot soup.
8. If you want to make a creamier version, add the half and half and stir once more with the hand blender.

Optional Ideas