Cauliflower Pesto Soup
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3 cloves garlic, minced
1 head cauliflower, chopped into florets
4 cups vegetable broth
Salt and pepper, to taste
2 tbsp. pine nuts
1 cup loosely packed fresh basil leaves
- Place olive oil and garlic in a large saucepot and sauté for about one minute or so. Add the cauliflower florets, broth, salt and pepper then cover and bring to a boil. Cook for about 10-12 minutes, or until tender.
- In a small skillet, sauté the pine nuts over medium heat until browned and toasted. Add the basil leaves and pine nuts to the cauliflower and broth, then remove from heat.
- Once the soup cools, transfer in batches into the 72 oz. Blender and blend until smooth. Repeat until each batch is blended and smooth. Garnish with additional pine nuts and basil leaves if desired.