Ingredients
– 1 medium cauliflower, chopped
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 garlic cloves, minced
– 1 liter vegetable stock
– 250 ml cream
– 2 tablespoons olive oil
– Salt, to taste
– Pepper, to taste
– Fresh parsley, for garnish
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
2. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add the diced potatoes and chopped cauliflower to the pot. Then pour in the vegetable stock.
4. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 20 minutes.
5. Use a blender to puree the soup until smooth. Stir in the cream, and season with salt and pepper. Garnish with fresh parsley before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
