Recipe: Chicken and garlic Soup Recipe Video: Halibot soup with chicken, spinach, parsley, carrots, onions, mushrooms, garlic, parsnip, mustard, and tomatoes, cooked in a pressure cooker and then served with bread, cucumbers, peas, or zucchini.

Ingredients: 1 head of cauliflower, chopped 1/4 lb. chicken stock, 1 tbsp.

olive oil 2 Tbsp.

salt 1 tsp.

garlic powder 1 Tbsp, salt, or pepper, to taste 1 cup shredded zucchinis (or other green or purple vegetables) 2 carrots, peeled and diced 2 Tbs.

chopped parsley 2 TBS.

chopped shallots 2 tsp.

chopped thyme 1 tsp, chopped basil 1/2 tsp.

dried parsley 1/3 cup shredded celery leaves, finely chopped 1 Tbs, chopped fresh parsley for garnish (optional) Directions: Preheat oven to 425 degrees F. Heat oil in a large pot over medium-high heat.

Add cauliflower and cook for 8 minutes, turning once.

Remove from heat.

Pour in stock and add salt, garlic powder, and pepper.

Saute for about 5 minutes, stirring frequently.

Stir in the zucchi and parsley.

Add the carrots, parsleys, thyme, and parsnips, stir to combine.

Add 1 TBS of the reserved stock, bring to a boil, then reduce heat to low and simmer until cauliflower is fork tender, about 15 minutes.

Transfer cauliflower to a cutting board and set aside.

In a small bowl, combine the zest, lemon juice, and salt.

Whisk in the remaining stock, garlic paste, and thyme.

Add zucchees and parsleys to the bowl, along with the chicken, pars, and lemon juice.

Stir to combine, then return to the pot and bring to an abrupt simmer.

Cook for about 15 more minutes, until caulice is tender and bubbly.

Remove the skillet from heat and set it aside to cool.

In the pressure cooker, heat 1 Tsp.

olive, 1 TSP.

salt, and 1 Tbl.

pepper in the bottom of a medium-sized pot.

Bring to a simmer over medium heat, stirring occasionally, until the olive is heated through.

Add garlic, sauté for about 3 minutes, then add the zuchini and parslips, stirring to coat.

Sauté another 3 minutes or so, until zuichinis are tender and tender.

Remove zuices from heat, then transfer to a bowl and set over medium/low heat.

When zucci are tender, remove from heat; place on a paper towel-lined plate and set on the counter to cool for about 10 minutes.

Remove skillet from pressure cooker.

In another large pot, heat the remaining olive oil over medium low heat.

Once hot, add the celery, parslipping, thymias, and zuccher, and cook until the vegetables are tender.

Add parsley and thymies, and stir to coat the vegetables.

Add a splash of salt and pepper, if necessary, and then cook until slightly charred.

Add in the parsley mix, and continue to cook until vegetables are lightly browned, about 4 minutes.

Add vegetables to the cauliflower soup and bring back to a slow simmer.

Add additional zucchetas and parsls, if desired.

Serve with broccoli and kale salad or a salad of greens. Enjoy!