A delicately flavored soup topped with parmesan cheese.
Serves: 8 person(s)
Preparation Time: 10 mins
4 chicken stock cubes
1.02 kg cauliflower, well trimmed (about 1-3/4 medium)
100 g onions, coarsely chopped (about 1 medium)
142.86 g 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)
Boil for 12 minutes or just until vegetables are soft. Pureé in a blender, return to saucepan and stir in parsley.
Garnish each bowl with 1/2 teaspoon Parmesan cheese.
Pureé 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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