Cauliflower Soup

{photo credit: trotski-ash}

SERVINGS: 4   TIME: 45 minutes - 1 hour

INGREDIENTS:

• 1 cauliflower, chopped (including stem)
• 1 litre of chicken stock
• 1¼ teaspoon of salt
• Freshly ground black pepper
• Freshly chopped parsley
• Freshly grated parmesan cheese

DIRECTIONS:

1. Cook cauliflower in stock until tender (about 30 minutes).
2. Add salt and stir until dissolved.
3. Puree cauliflower and stock, then check seasoning.
4. Stir in parsley.
5. Serve with grated parmesan

NOTES:

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SOURCE: Trotski-Ash