Cauliflower Bisque - cooking recipe

Ingredients

2 cups chicken stock
1 large head cauliflower, chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
1 pinch salt and cracked black pepper to taste
2 cups cooked basmati rice
3 green onions, chopped

Preparation

Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.