origin: Traditional (National&Religious)
Cauliflower soup doesn’t need to be creamy! This is a tasty cauliflower vegetable soup prepared with sour cream and carrot. In a large soup pot, heat the oil over medium-high heat. Add chopped onion, garlic, pepper and salt and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots, parsley and bring to a boil. Reduce the heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15-20 minutes. At this point, you can do a taste test and add additional salt, if necessary. Take a mug and 4 tablespoon cooking liquid, mix with sour cream and pour into the soup. Bring to boil and cook 5 minutes. Serve hot and add more sour cream and fresh bread.