Preparation time: 40
Difficulty: Easy - for beginners
Dietary guidance: n d
¼ cup Olive oil
2 lbs Cauliflower, trimmed, cored and cut into florets
1 Red onion, finely chopped
4 Garlic cloves, thinly sliced
2 Bay leaves
4 cups Chicken stock
1 cup Veracruz Cooking Sauce
2 cups Water
8 oz Orzo or other small soup pasta
Salt to taste
1 Avocado, sliced and diced
â€¢ Heat oil in a large pot over medium-high heat until hot. Add the cauliflower florets and cook, stirring frequently until they start to get tender, 8-10 minutes. Add onion, garlic and bay leaves and cook for 5 more minutes, stirring frequently.
â€¢ Add chicken stock and Veracruz Cooking Sauce, stir well, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until the cauliflower is very tender.
â€¢ Add water, season to taste with salt, and bring to a boil. Add the orzo and cook for the amount of time recommended on its packaging. Remove from heat.
â€¢ Check consistency and add more water if needed. Serve in small bowls, topped with avocado dices. Enjoy!