Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 12 mins

Yield: 8 x 1 cup serves

A delicately flavored soup which is enhanced by the parmesan cheese - if you can afford the extra calories.

Ingredients:

4 chicken stock cubes

1 bay leaf

2 tsp thyme, fresh

1 tsp freshly ground black pepper

1/4 cup parsley, finely chopped

1 Tbsp parmesan cheese

3 1/2 oz onion, coarsely chopped

5 oz carrot, coarsely chopped

2 1/4 lb cauliflower, well trimmed

2 1/2 pint water

Directions:

Bring water and stock cubes to the boil in a large saucepan.

Add coarsley chopped cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.

Boil 12 minutes or just until vegetables are soft. Pureé in a blender, return to saucepan and stir in parsley.

Microwave Directions:

Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.

Pureé in blender, adding sufficient liquid to ease the blending.

Measure into a container and adjust liquid to yield 8 cups.

Reheat and serve.

Variations:

Garnish with 1/2 teaspoon parmesan cheese per bowl before serving.

Low Sodium: Use a flavorsome homemade salt free stock (refer to Basic Stock). Sodium is then only derived from the natural sodium content of the vegetables and the parmesan cheese to give 53mg sodium.

Author:

Family Health Network

Related Recipes:

Cauliflower Cheese Soup