Serves : 4
Ingredients:
- Cauliflower – 2½ cups roughly chopped, tender stems included
- Potato- ¼ cup chopped small (carrots are a nice substitute provided they are sweet, avoid the central portion of the carrot)
- Garlic – 4 cloves
- Finely chopped Onion – 1 teaspoon
- Pepper corns – 1 teaspoon plus a little more for garnish
- Parsley – 1 stalk (or use ½ teaspoon dry parsley)
- Basil – 1-2 leaves (¼ teaspoon dry Basil)
- Maggie chicken/ vegetarian cube – 1
- Oil – ½ teaspoon
- Butter – 2 teaspoons
- Milk / cream – 2 tablespoons
Method:
- Heat a large saucepan, add oil and butter.
- Add the cauliflower, carrot, garlic, onion, pepper, parsley stalk (chop the leaves and save for garnish), basil and Maggie cube. Cook stirring all the while until the onion turns translucent and potato bits are almost done.
- Add 3 cups of water and cook on medium heat until the veggies are soft. Take the pan off the heat.
- Cool the soup to room temperature and puree it with a hand blender.
- Warm the soup before serving and stir in the milk/ cream.
- Garnish with chopped fresh parsley leaves and crushed pepper
Note:
Add more water to adjust the thickness of the soup to your liking.