A healthy and comforting creamy soup... without the fatty cream!

Velvety Cauliflour Vegetable Soup

INGREDIENTS

1. 4 cups (1 L) reduced salt chicken broth
2. 1 medium cauliflower
3. 1 stalk of celery, diced
4. 1 large onion, peeled and chopped
5. 1 large carrot, peeled and diced
6. 2 tbsp (30 ml) butter
7. salt and freshly ground pepper to taste

PREPARATION

1. Wash the vegetables well in cold water.
2. Break the cauliflower into small florets, removing the core and green leaves.
3. In a non-stick pan, melt the butter over high heat, then sweat the onion over medium heat, stirring constantly.
4. In a large saucepan, put the broth, cauliflower, onion with butter, celery and carrot. Salt and pepper. Mix well. Bring to a boil.
5. Over medium heat, simmer everything for 1 hour, or until all the vegetables are very soft. Mix occasionally.
6. Pour the soup into a blender and puree until smooth and uniform. If necessary add salt and pepper.
7. Serve hot.