Source: dLife

Creamy cauliflower soup flavored with curry and parsley sour cream.

Servings

0.5 tsp olive oil
0.5 cup fresh chopped celery , finely cut
1 large onion , chopped
0.5 tsp curry powder
1 pinch salt
1 tsp black pepper , freshly ground (or white pepper)
1 small potatoes , peeled and sliced
40 oz fresh cauliflower florets
1 quart low sodium chicken broth (or vegtable broth )
1 tbsp bay leaf
0.25 cup chopped parsley
3 tbsp sour cream

1 In large saucepan, heat olive oilover low-medium heat. Add celery, onion, curry powder, salt, and pepper. Cook for 10 minutes.
2 Add potato, bay leaf and broth. Bring to boil quickly over high heat.
3 Lower heat and simmer until vegetables are tender, about 15 minutes.
4 Add cauliflower and simmer until just tender, about 5 to 7 minutes.
5 In separate bowl, blend parsley and sour cream. Set aside.
6 Remove bay leaf and place soup in blender. Process until smooth. Strain.
7 Adjust salt and pepper to taste.
8 Ladle soup into serving bowls. Serve with dollop of parsley cream.