Light and Nourishing Cauliflower Soup: A Simple Vegetable Delight

Prepare the Vegetables: Wash and chop the cauliflower into florets. Shred the carrot and chop the celery and leek into small pieces.

Cook the Soup: In a large pot, combine the cauliflower florets, shredded carrot, chopped celery, and leek. Add the 2-1/2 cups of water and bring the mixture to a boil.

Simmer the Soup: Once the water is boiling, reduce the heat to a simmer and cook the vegetables for about 20-25 minutes, or until they are tender.

Add the Bouillon: Stir in the chicken bouillon or vegetable bouillon cube, allowing it to dissolve completely. This will infuse the soup with flavor.

Blend the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender.

Adjust Seasoning: Taste the soup and add salt and pepper if needed. You can also add a pinch of dried herbs like thyme or rosemary for extra flavor.

Serve and Enjoy: Ladle the soup into bowls and enjoy it hot. This soup pairs wonderfully with a simple side salad or a slice of whole-grain toast.

Serving and Storage Tips:

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