Cauliflower Soup
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • 1 head cauliflower, washed and chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 4 cups chicken broth (or water + 3 tsp chicken bouillon)
  • 2 tbsp parsley
  • 1 tsp pepper
  • ½ cup sour cream
  • ¼ cup milk
Instructions
  1. Melt butter in a large pot over medium heat.
  2. Add celery, onion and garlic and simmer for 7 minutes.
  3. Add chopped carrots and stir.
  4. Add chopped cauliflower and 4 cups of chicken broth (or water + 3 tsp chicken bouillon) and bring to a boil.
  5. Add parsley and pepper, and boil for 15 minutes.
  6. Remove from heat and let cool uncovered 5 minutes.
  7. Transfer ½ to blender, and ½ to a large container (such as a large measuring cup).
  8. Puree both halves of the soup to give it a nice texture, and transfer back to pot.
  9. If needed, reheat over medium heat. Stir in milk and sour cream and serve immediately. Garnish with parsley.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/cauliflower-soup/