Ingredients:
– 1 medium head cauliflower, broken into florets
– 1 medium carrot, shredded
– 1/4 cup chopped celery
– 1 medium leek, cleaned and chopped
– 2-1/2 cups water
– 2 teaspoons chicken bouillon (or 1 vegetable bouillon cube)
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 1/4 cup plain Greek yogurt or cream for serving (optional)
Instructions:
1. In a large pot, sauté the chopped leek, celery, and carrot in a little water until tender.
2. Add the cauliflower florets, water, bouillon, and thyme. Bring to a boil, then reduce heat and simmer until the cauliflower is tender.
3. Purée the soup using an immersion blender or a regular blender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs or a dollop of Greek yogurt/cream (if desired).
Enjoy your delicious and healthy Cauliflower Soups