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Serve up a bowl of creamy cauliflower soup made with GOYA® Coconut Milk and GOYA® Cannellini. It’s a simple, hearty and supremely delicious dish that takes only 15 minutes to prepare!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil, plus more for garnish
1
onion, finely chopped
1
small head cauliflower, chopped (about 5 cups)
1 can (13.5 oz.)
GOYA® Coconut Milk
1 can (15.5 oz.)
GOYA® Cannellini, drained
2 tsp.
GOYA® Sazonador Total
½ tsp.
salt
Fresh chopped chives, for garnish (optional)
GOYA® Fried Plantains (optional)
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Directions
Step 1
Heat olive oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 6 minutes. Add cauliflower, coconut milk, beans, Sazonador, salt and 2 cups water. Bring to a simmer and cook covered, until cauliflower is soft, 20 minutes.
Step 2
Blend using a handheld or standard blender, processing until smooth. Serve in bowls, drizzled with olive oil and a sprinkling of chives.
Step 3
Serve with fried plantains if desired.
For a velvety smooth soup, use the standard blender.
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