Pot O’ Gold Soup BTM2 Style

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  • 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"
  • 1/8 cup chopped scallion greens
  • 3.5 oz shredded chicken or ground turkey (optional)
  • 4 tablespoons organic half/half (optional)
Makes 4 servings of vegetables Depending on what you add, it could also be one meat serving and one dairy serving.
  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
The spices of India spice is on Stacey Hawkins website  

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