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For the Ridiculously Big version of the Jalapeño Popper Soup (1 serving = one meal in a one meal a day model):
Ingredients
12 oz Cauliflower florets
1 quart Low sodium chicken broth
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Table salt
1/2 tsp Black pepper
1 tbsp Cooking oil
1/2 bulb Onion (chopped)
3 Jalapeno peppers (or start with 1 or 2 … or add more...deseeded and sliced)
1/2 cup Shredded cheddar cheese
4 small pieces bacon
3 boiled eggs
Steps
1. Warm your skillet/pot on medium high.
2. Combine the cauliflower, broth, and seasoning in the skillet or pot.
3. Add any protein/meat at this stage if the meat is cooked but frozen. (This photo has egg and bacon which I would add at the very end instead.)
4. Cook for 10-20 minutes. Cook time will depend on your stove, elevation, and how soft you like your vegetables. Is it too crunchy? Cook it a few more minutes. Did you over-cook it? Cook it a little less next time.
5. While the soup base cooks, chop your onion and slice your jalapeno.
6. Warm skillet. Add cooking oil. Saute the onion and jalapenos until tender. Add to soup base.
7. When soup base is fully cooked, puree with blender or food processor.
8. Add cheddar and any other protein items.
12 янв 2024
