- 2 tablespoons olive oil
- 1 medium onion, diced small
- 3 carrots, diced small
- 3 stalks celery, diced small
- 1 large head of cauliflower, roughly chopped
- 2 tablespoons parsley, chopped
- 1 litre chicken stock
- sour cream to serve with it
1. Heat oil in a large soup pot over medium heat. Add the onion, carrot and celery and cook until tender. Turn the heat to low and add the cauliflower and parsley. Stir to combine. Cook for a few minutes.
2. Pour in the stock, bring to the boil, then reduce the heat and allow to simmer until the cauliflower is completely tender.
3. Stir the soup as it simmers and thickens and blend it until smooth. Serve with a dollop of sour cream.
- 3 carrots, diced small
- 3 stalks celery, diced small
- 1 large head of cauliflower, roughly chopped
- 2 tablespoons parsley, chopped
- 1 litre chicken stock
- sour cream to serve with it
1. Heat oil in a large soup pot over medium heat. Add the onion, carrot and celery and cook until tender. Turn the heat to low and add the cauliflower and parsley. Stir to combine. Cook for a few minutes.
2. Pour in the stock, bring to the boil, then reduce the heat and allow to simmer until the cauliflower is completely tender.
3. Stir the soup as it simmers and thickens and blend it until smooth. Serve with a dollop of sour cream.
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