Cauliflower Soup
This light, creamy soup makes a great appetizer or mid-day meal.
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Cooking tools:
- Blender
- Saucepan
- Pepper mill
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Ladle
- Mixing bowl
- Stove
Ingredients
- 1 potato (about 3/4lb or 340 grams)
- 1 leek
- 1 cauliflower head (greens removed)
- 1 carrot
- 2 celery stalks
- 1/2 teaspoon white pepper (freshly ground)
- fresh parsley (for garnish)
- ground nutmeg (for garnish)
- 4 cups low-sodium vegetable stock
- 1 teaspoon coarse salt (e.g. kosher salt)
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