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Ingredients45 m servings 102 cals
Original recipe yields 4 servings
- 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: 102 calories; 0.6 g fat; 21.1 g carbohydrates; 6.2 g protein; 2 mg cholesterol; 838 mg sodium. Full nutrition
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