Ingredients45 m servings 96
- 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.
- 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.
- Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.
- Cook's Note:
- Thin down with water or additional stock as needed.
Per Serving: 96 calories; 0.6 19.7 6 2 828 Full nutrition
ReviewsRead all reviews 5
Added thyme and a bay leaf. I didn’t have lemon juice so i substituted a splash of apple cider vinegar. Is very good on a cold autumn day! Will make again with lemon juice as directed.
I made it as directed but did add more broth as suggested. Very good and will make again! Thank you!
Not bad, it needed a lot more liquid than called for in the recipe though