Cauliflower Bisque

This guilt-free, easy, and budget-friendly recipe can satisfy even the heartiest appetites.

Step: 1

Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.

Step: 2

Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.

Step: 3

Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.

Per Serving: 96 calories; protein 6g; carbohydrates 19.7g; fat 0.6g; cholesterol 2.5mg; sodium 827.7mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.