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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Cauliflower soup is one of my favorites. It’s thick, creamy, and super filling. However, when it comes to presentation, it needs help! This simple recipe adds flavor and color, making a simple soup into an appealing appetizer. A Food Fight Round 6 recipe
3 tablespoons Gefen Olive Oil
1 large onion, diced
1 pound (450 grams) Beleaf Frozen Cauliflower
3 large zucchini, peeled and cut into chunks
1 large turnip, peeled and cut into chunks
1/2 small celery root, peeled and cut into chunks
1 and 1/2 cups unsweetened coconut almond milk
1 and 1/2 cups Manischewitz Vegetable Broth or water
salt, to taste
pepper, to taste
2 tablespoons Gefen Olive Oil
1 (6-oz./170-g.) package KJ Poultry Smoked Chicken Pastrami, cut into strips
Heat three tablespoons oil in a pot on a low flame. Add onion and sauté for about 10 minutes.
Add cauliflower, zucchini, turnip, celery root, coconut milk, and broth. Adjust liquid as needed so that it just covers the vegetables. Add salt and pepper.
Bring the soup to a boil and simmer for one hour. Stir occasionally.
Remove from heat and blend. If it’s too thick, add some coconut milk or broth. If it’s too thin, simmer uncovered for a few minutes.
Heat two tablespoons oil in a frying pan over low heat.
Add the strips of meat and cook, stirring occasionally, until browned.
Turn off the heat and leave the meat in the pan to get extra crispy.
Top the soup with deli strips.
Photography and Styling by Chavi Feldman
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