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Prep
Difficulty
Easy
Time
Estimate
30 mins
This meal comes together quickly and is a great use of leftover turkey or chicken broth. We included the broth recipe just in case. Start with the soup. Once the cauliflower is cooking, start the salad. Puree the cauliflower soup. While it simmers, toast/broil the cheese toasts.
All you need to create this health-packed broth is the bones or carcass leftover after roasting. The vegetables are included as optional additions, but are hardly required. A splash of vinegar will assist in bringing the nutrients out of the bones.
There is an elegance in this soup that makes it taste richer and more divine then its humble ingredients are capable of doing on their own. While this is lovely vegan with a “no-chicken” broth base and flavorful olive oil, using a rich broth made from leftover turkey or chicken bones is just a bit more spectacular. We also used rendered chicken fat, but butter would be heavenly too.
A simple creamy yogurt + blue cheese dressing is drizzled on crisp pears, nuts & dried fruit all over spinach or your favorite greens making for a perfect holiday side dish or a celebratory week day meal.
Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.
