Cauliflower Soup
6 cups chicken or vegetable stock4 cups cauliflower, chopped
2 cups sliced carrots
1/2 chopped onion
1 jalapeno pepper, chopped
2 tbsp chopped parsley
salt, to taste
pepper, to taste
In a 5 quart saucepan, add all ingredients except salt and pepper. Cover and simmer until vegetables are tender (about 20 mins).
Strain off and reserve most of liquid. Place vegetables in a food processor and purée.
Add puréed vegetables and reserved liquid back into the pot, add salt and pepper, and reheat.
Comments:
- I wish it was thicker.
- I mashed it so it would have more texture.
By SUZGLEADALL or SERA_NINA. From: SparkPeople