Zippy Chilled Cauliflower Soup #Ragu
- Ready In:
- 2hrs 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups reduced-sodium chicken broth
- 1 large cauliflower, separated into florettes
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 1 serrano chili pepper, seeded and minced
- 1 cup Ragú® Pasta Sauce (old world style marinara sauce)
- 4 ounces goat cheese, crumbled
- 1 large avocado, seeded with pulp removed and mashed
- 1⁄4 cup fresh lime juice
- 1 1⁄2 cups plain yogurt
- 1⁄4 cup fresh cilantro, minced
directions
- Pour broth into a large pot, bring it to a boil and add the cauliflower. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the cauliflower is barely tender. Remove from heat and cool.
- In a small, non-stick frying pan, heat the oil and add the onion and chili pepper. Saute until onion is soft, but not brown.
- Working in batches, add the cauliflower and broth, onion, Ragu, goat cheese and avocado in to a food processor and pulse until well chopped but still retaining texture. Pour into large container and stir in the yogurt and lime juice. Chill for at least 2 hours.
- Before serving, sprinkle soup with cilantro. Serve with lime wedges and additional cilantro for garnishes.
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