Cauliflower Soup

By á-174942

Ingredients

• 4 large potatoes peeled, diced
• 1 carrot diced
• 1 gallon water - (16 cups)
• 1 Maggi chicken-flavored bouillon cube
• Salt to taste
• 1 large cauliflower head trimmed, and cut into small pieces
• 1 tablespoon chopped parsley
• 1 can tomato sauce - (8 oz)
• 1 teaspoon all-purpose flour
• 1/2 cup heavy cream

Details

Servings 8

Preparation

Step 1

In a large soup pot, place the potatoes, carrots, water, bouillon cube and salt and bring to a boil. Let the mixture boil 15 minutes, then add the cauliflower and parsley and cook another 10 minutes, or until the cauliflower and potatoes are tender. Stir in the tomato sauce. Mix the flour with the cream and whisk mixture into the soup. Bring the soup to a boil again, then serve hot.

This recipe yields 8 to 10 servings.