A delicately flavored soup topped with parmesan cheese.
Serves: 8 person(s)
Preparation Time: 10 mins
4 chicken stock cubes
2 1/4 lb cauliflower, well trimmed (about 1-3/4 medium)
3 1/2 oz onions, coarsely chopped (about 1 medium)
5 oz carrots, coarsely chopped (about 2 large)
1 bay leaf
2 tsp fresh thyme
1 tsp freshly ground black pepper
1/4 cup finely chopped parsley
1 Tbsp Parmesan cheese (for garnish)
Add cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.
Boil 12 minutes or just until vegetables are soft. Pureť in a blender, return to saucepan and stir in parsley.
Garnish each bowl with 1/2 teaspoon Parmesan cheese.
Pureť in blender, adding sufficient liquid to ease the blending. Measure into a container and adjust liquid to yield 8 cups.
Reheat and serve. Garnish with Parmesan cheese.
Serving suggestion is not included in the nutritional analysis.
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