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Cauliflower Soup


1 head cauliflower

1 potato (large)

1 onion

2 Tablespoons olive oil

2 cups chicken stock

salt and pepper to season 


Clean and cut the cauliflower into 1-2 inch pieces. Scrub the potato and cut into one inch cubes. Peel and slice the onion into quarters. Toss the vegetables with the olive oil; season with salt and pepper.  Roast in a 425 degree F oven for 45 minutes, occasionally stirring the vegetables to turn them over. 

Combine with the chicken stock in a large saucepan and puree with an immersion blender. Or, use a blender to puree the soup. Top with meat and green onions if you'd like. Enjoy.


Butheina Alnounou