Creamy Cauliflower Soup
- Carrot 2 oz
- Onion 1 sm
- Celery 100 g
- Potato 2 med
- Vegetable oil 2 tbs
- Cream 40 ml
- Chicken stock 1 l
- Chicken bones 200 g
- Fresh parsley 1 hfl
- Garlic 2 clv
- Salt 3 pin
Step 1
To start off chop all the veggies into bit-sized chunks. Everything will be blended at the end so it doesn't really matter how you chop the veggies.
Step 2
Take a large saucepan. Add in the vegetable oil the onions and the garlic. Cook until soft and fragrant. Add in the carrots and celery cook for about 5 minutes on medium heat. Next add in the potatoes, cauliflower florets and the chicken bones along with the chicken stock. Cook on medium to low heat for 30 minutes. or until the potato is soft.
Step 3
Remove the chicken bones, add in the cream, and bring the soup to a boil. Turn the heat off add in the parsley and by using a hand blender blend the soup smooth. Enjoy it with some fresh bread.