Capitalizing on the chilly winter season, this soup can be served either warm or cold. Opting for parsley instead of the standard basil provides a more delicate flavor, and simmering this soup for longer than called for in the recipe, reducing the liquid, also makes it a delicious sauce for pasta, either hot or cold.
With the holidays coming up, the roasted cauliflower, cheddar and squash soup will be as at home on a Christmas dinner as it will be along a champagne toast at midnight on New Year’s Eve.
To make it even more festive and flavorful you could swap out half a cup of the stock for hard apple cider, or a pale, lager beer.
It’s filled with layers of flavor and topped with crunchy leftover taco shells. And it makes the whole house smell incredibly good. Seriously, this is one nutritiously healthy recipe which every healthy diet lover should try out!