It can be tempting to celebrate the season with heavy comfort foods but wouldn't it be great to ring in the New Year already feeling good about ourselves? Don't get me wrong, there is a time and place for hot, fresh cider donuts but don't forget to fill the body with good things, too! The cauliflower used in this recipe is affordable, versatile, readily available and absolutely delicious.
| 1⁄2 | tbsp | olive oil |
| 1 | medium onion (chopped) | |
| 2 | clove | garlic (grated) |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | pepper |
| 1 | head | cauliflower (cut in florets) |
| 4 | c | low sodium chicken broth |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | tbsp | toasted pine nuts (optional garnish) |
In a large soup pot, sauté onions, garlic, salt and pepper over medium heat until translucent - about 6-7 minutes.
Add in cauliflower and cook for a minute or so to let flavors start to combine.
Pour in chicken broth and bring to a boil.
Reduce heat to low and simmer with the lid on for 15 minutes or until cauliflower is fork tender.
Remove from heat and puree until smooth with a hand blender. (Alternatively, let cool and puree in traditional blender or food processor.)
Place yogurt in a small bowl and stir in 1/4 cup of the warm soup mixture. Once combined, add warmed yogurt to the soup pot.
Add dried mint then puree until smooth once again.
Check for seasoning and adjust accordingly. Serve with optional garnish of toasted pine nuts and a little extra olive oil.
Drizzle olive oil as an optional garnish.
