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Recipe by Ruchele Honig

Cauliflower, Butternut Flanken Soup with Rice Cauliflower Croutons

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

4 Hours, 30 Minutes
Diets

No Diets specified

Crispy riced cauliflower serves as the “croutons” in this meaty orange squash soup.

Ingredients

Main ingredients

  • 1 large butternut squash

  • 2 large carrots

  • 1 large bag cauliflower

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon chicken soup mix (or 3-4 cups Manischewitz Chicken Broth or other chicken stock)

  • 1 tablespoon onion soup mix

Directions

Prepare the Soup

1.

Toss riced cauliflower with olive oil, salt, black pepper and paprika on a flat cookie sheet.

2.

Place neck bones and flanken on a second baking sheet. Roast cauliflower and meat at 400 degrees Fahrenheit for about 30 minutes until crisp. Place meat and bones in a net. Set riced cauliflower aside.

3.

Sauté onion and garlic until lightly golden, add vegetables and sauté until softened (about 20 minutes).

4.

Add spices and water to fill, add meat and cook for about two hours.

5.

Remove net and chop up the meat. Blend soup and return meat to pot. Serve with cauliflower rice as garnish.

About

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Cauliflower, Butternut Flanken Soup with Rice Cauliflower Croutons

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mindy
mindy
4 years ago

Riced Cauliflower in Israel Does anyone know how I make my own riced cauliflower with frozen cauliflower? I live in Israel and haven’t seen it anywhere. (nor do I want to run around Jerusalem a day before yt!) ty!

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Raquel
Raquel
Reply to  mindy
4 years ago

Hi, yes you can place your cauliflower in a food processor and make your own riced cauliflower.

Shoshana Packouz
Shoshana Packouz
5 years ago

About the croutons Do the Riced Cauliflower croutons ever crisp up?
I had them roasting for a vey long time, but they didn’t get crispy.
I am wondering if I should have defrosted them and squeezed them dry.

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Cnooymow{shman
Cnooymow{shman
Reply to  Shoshana Packouz
5 years ago

They should. Try it defrosting and drying up. I roast cauliflower all the time, but it must be dry.

Bracha
Bracha
5 years ago

Size Pot How much water do you use, what size pot do you does this make?

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
5 years ago

I would say about a 6-8 qt pot. Water to cover when putting all the ingredients in.

leah bleiberg
leah bleiberg
1 year ago

I like and make a lot of soups, but this was BY FAR, the tastiest soup I have ever made. I used frozen butternut squash. Did not use the net, but did cut up the meat into small pieces. Rave reviews. Thanks so much for this recipe which we will DEF make again.

Tziporah Ehrich
Tziporah Ehrich
1 year ago

I made this soup and it was a total winner!! it’s an amazing soup for yom tov or even a fancy supper

Shoshana Packouz
Shoshana Packouz
5 years ago

One of the best meat soups ever! I used fresh cauliflower instead of frozen, so I don’t know if that made a difference.
I also skipped roasting the meat, as I was short on time.
It was very rich and tasteful!
Everyone asked for seconds…

Chaia Frishman
Chaia Frishman
Reply to  Shoshana Packouz
5 years ago

Great!