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CAULIFLOWER VEGETABLE SOUP WITH FETA

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • 2 tablespoons Culinary Circle Extra Virgin Olive Oil
  • 1 cup chopped yellow onion
  • 1-1/2 teaspoons minced garlic
  • 6 6 cups = about 1 large head cups cauliflower florets
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 tablespoon finely chopped serrano chile pepper
  • 2 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 6 tablespoons Culinary Circle Crumbled Feta Cheese
DIRECTIONS

Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic. Cook 2 to 3 minutes or until onion is translucent, stirring often. Add cauliflower, carrot, celery and chile pepper; cook 4 minutes or until cauliflower begins to brown, stirring often.

Add broth, undrained tomatoes, bay leaf, cumin, salt and black pepper. Bring to a boil. Cover and reduce heat to medium-low; cook 15 to 20 minutes or until cauliflower is tender, stirring occasionally. Remove and discard bay leaf before serving.

Sprinkle 1 tablespoon feta cheese on top of each serving.