Ingredients
- 2 cloves of garlic peeled and finely sliced
- 2 carrots peeled and roughly chopped
- 2 sticks of celery trimmed and roughly chopped
- 2 medium onions peeled and roughly chopped
- 800 gr cauliflower, halved and sliced
- 1.5 lit water or vegetable stock
- salt and pepper to taste
Servings:
Instructions
- Heat the oil on a medium heat in a large soup pot. Add the garlic and all the vegetables and cook for 10 minutes until the vegetables are softened but not coloured, stirring occasionally.
- Add the water (stock) to the pan, stir well and bring to the boil. Cover and turn the heat down to low. Simmer for 15min or until the vegetables are cooked through.
- Remove from the heat. Blend with the hand blender until smooth and season to taste. Sprinkle with some fresh chopped parsley.
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