Cauliflower soup
1 small head of cauliflower
1 onion
1 garlic clove
1 rib of celery
2 potatoes (150g)
1 liter chicken broth
1/2 tsp Herbamare salt
Black pepper
1 tsp olive oil
Optional: Sometimes I add 1 tsp cumin, but you can skip it if you prefer.
Sauté the onion and garlic in olive oil until softened.
Add all the ingredients to the pot and simmer on low heat for 20 minutes.
Blend the soup using a food processor or immersion blender until smooth.
Variations: You can omit the garlic and celery, and replace the second chicken stock cube with a vegetable stock cube.