A delicately flavored soup topped with parmesan cheese.
Preparation Time: 10 mins
Cooking Time: 12 mins
Yield: 8 x 1-cup servings
In a large saucepan, bring water and stock cubes to a boil. Add cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.
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.
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. Garnish with Parmesan cheese.
Low sodium: Can replace stock cubes with lower sodium recipe "Basic Soup Stock (see recipe link below). Reduce the water in the above recipe to 1-1 1/2 pints, or to taste.
Serving suggestion is not included in the nutritional analysis.