Submitted by Holly Houg

About the cook: I have been a Pampered Chef consultant for almost 20 years. I love to experiment with recipes! Life is too short to make the same recipe twice, so I'm constantly trying new recipes. I'm working on writing my own cookbook. I personally eat low carb, but my family doesn't, so I can make low carb or traditional recipes.

About the dish: I took a vintage recipe from an old church cookbook and updated it to become a modern recipe.

National Origin: American

Serves: 4

Estimated Time: Under 30 Minutes

Ingredients:

2 cups chicken stock

¼ cup heavy cream

3 cups cauliflower florets

6 oz. goat cheese, divided, 1 oz. for garnish

2 green onions, divided, 1 for garnish

4 large cloves garlic

4 oz. mushrooms

2 Tablespoons tahini

⅛ teaspoon turmeric

1 ½ teaspoons salt

¼ teaspoon cumin

⅛ teaspoon ground black pepper

1 Tablespoon fish sauce

¼ cup nutritional yeast flakes

¼ cup roasted pepitas for garnish

Preparation:

1. In a medium saucepan, combine chicken stock, heavy cream, cauliflower florets, goat cheese and 1 sliced green onion. Bring mixture to a boil, then drop to a simmer for 10 minutes.
2. Add the garlic, mushrooms, tahini, turmeric, salt, cumin and pepper. Simmer for another 5 minutes.
3. Stir in fish sauce and nutritional yeast flakes, then remove from heat. Carefully transfer soup to a blender, or use an immersion blender, and blend the soup. Add additional salt to taste as needed.
4. Transfer to bowls and serve warm. Garnish with pepitas, chopped green onion and goat cheese crumbles.

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