Western-style soup -- Healthy & Delicious Series 32

Author: Dai Shunliang
Publisher:
Publish Date: 2005-01-17
Features: Cauliflower Soup
Ingredients:
- Olive oil: half a cup
- Onion: 480 grams, diced
- Cauliflower: 2 heads
- Chicken broth: as needed
- Potato: 590 grams, diced
Seasoning:
- Salt: a little
Decoration:
- Chopped green onions
Instructions:
1. Cut the cauliflower into small pieces and set aside.
2. Heat olive oil in a pot, add onion and sauté, then add cauliflower and stir-fry briefly. Pour in chicken broth to cover the vegetables and bring to a boil. Add potatoes and cook for 15 minutes.
3. Blend the above ingredients into a smooth juice, then add salt to taste.
Cauliflower cooks very quickly and does not require long boiling. Add the potatoes when the soup just comes to a boil to maintain the bright color of the cauliflower and prevent nutrients from being lost.