π—ͺ𝗔π—₯π—‘π—œπ—‘π—š !!! π——π—˜π—”π—₯ π— π—˜π— π—•π—˜π—₯𝗦, π—ͺπ—˜’π—₯π—˜ π—™π—”π—–π—œπ—‘π—š 𝗔𝗑 π—œπ—¦π—¦π—¨π—˜ π—ͺπ—œπ—§π—› π—™π—”π—–π—˜π—•π—’π—’π—ž π—œπ—™ 𝗬𝗒𝗨 π—¦π—˜π—˜ π—§π—›π—œπ—¦ 𝗣𝗒𝗦𝗧 π—£π—Ÿπ—˜π—”π—¦π—˜ 𝗦𝗔𝗬 π’πŽπŒπ„π“π‡πˆππ† 𝗧𝗒 𝗦𝗧𝗔𝗬 π—œπ—‘ π—§π—›π—œπ—¦ π—šπ—₯𝗒𝗨P

Ingredients:
1 small head of cauliflower, cut into small florets
1 large carrot, grated
1 small onion, finely chopped
2 garlic cloves, minced
3 cups vegetable or chicken broth
1 cup milk or cooking cream
2 tablespoons flour (optional for thickening)
2 tablespoons butter or oil
Salt and pepper to taste
Chopped parsley for garnish
Preparation:
1. Heat the butter or oil in a pot over medium heat, then add the onion and garlic. SautΓ© until softened.
2. Add the carrot and cauliflower, stirring them with the onion and garlic for a few minutes.
3. Sprinkle the flour (optional) and stir for one minute.
4. Add the broth and bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the vegetables are tender.
5. Stir in the milk or cream and let the soup heat for a few minutes without boiling.
6. Season with salt and pepper to taste.
7. Serve the soup in bowls and garnish with parsley.

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