Caldo Verde (Portuguese Soup with Cauliflower)
1 Fiber Fulfill
Appropriate for all Freedom and FastTrack 2.0 meal plans solely
1 portion lean floor Turkey or Hen Breast
1 cup Cauliflower florets
1 cup Mustard Greens, trimmed and rinsed
½ medium Onion, chopped
1-2 cloves of Garlic, minced
1 packet MWLC Fulfill Hen Bouillon (ready in line with package deal instructions)
1 Tbsp recent Parsley, finely chopped
1 Tbsp recent Cilantro, finely chopped
1 tsp. Smoked Paprika
¼ tsp. Floor Cumin
Juice of ½ recent Lemon
Pinch of Pink Pepper Flakes
Floor Black Pepper
Unflavored Non-Stick Cooking Spray
Preheat oven to 450 F. Spray cauliflower florets and onion with unflavored non-stick cooking spray and mix with cumin, smoked paprika, and recent floor black pepper. Unfold in a single layer in a baking dish and roast for half-hour or till tender. In the meantime, in a medium pan, prepare dinner the bottom turkey or rooster over low-medium warmth with the garlic and pink pepper flakes.
Take away the florets/onion and put aside a medium sized sauce pan. Scrape the browned bits from the pan with the fulfill rooster bouillon and pour the deglazed combination over the cauliflower and onions. Warmth cauliflower and bouillon combine to a boil then cut back warmth and simmer for an hour. Take away from warmth and puree (non-compulsory).
Add the cooked cooked floor turkey or rooster to the sauce pan. Add the mustard greens and parsley, simmer till the greens have softened. Ladle the soup right into a bowl and garnish with a sprinkle of cilantro and a few recent squeezed lemon juice and a splash of smoked paprika.
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