Cauliflower and Parsley Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
10
- Ingredients
- 8 cups cold water
- ¾ cup onions (peeled and chopped)
- 1 ½ Tbsps dried parsley
- 1 Tbsp vegetable Bouillon (granules)
- 1 ½ tsps dried Italian seasoning
- 2 tsps garlic powder
- salt (to taste)
- 2 tsps Black pepper
- 1 ½ tsps Worcestershire sauce
- ½ tsp Celery salt
- 2 bay leaves
- 2 cups chopped Cauliflower (fresh)
- 1 cup carrots (peeled and sliced)
- 1 cup Celery (washed and diced)
- 1 cup fresh Green beans (washed; trimmed and sliced)
- 1 cup peas (fresh or frozen)
- 3 sprigs fresh parsley (chopped)
Preparation steps
1.
In a large stockpot, add the water, onions, dried parsley, bouillon, dried Italian dressing, garlic powder, salt, pepper, Worcestershire sauce, celery salt, and bay leaves. Add the vegetables and bring to a boil. Cover and reduce the heat to a simmer, and cook for 20 to 25 minutes, or until the vegetables are fork tender.
2.
Just prior to serving, check the seasoning, adjust if necessary, add fresh chopped parsley.
3.
Using a ladle, divide soup between bowls. Serve.
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