Caulilflower Soup

Name: Caulilflower Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 4 carrots sliced or shredded; 1 Head cauliflower chopped; 237 milliliters diced celery; 946 milliliters chicken broth; 237 milliliters cooked ditalini pasta; 2 Tbsps extra virgin olive oil (EVOO), two turns of the pan; 3 cloves diced garlic; 6 servings Large onion diced; 118 milliliters Parmigiano Reggiano or shredded cheddar (to add to the soup at the table); 1 Handful chopped parsley; 1 handful Generous Italian parsley; 1 package frozen peas; 6 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Caulilflower Soup a try. This recipe serves 6. One serving contains 292 calories, 13g of protein, and 8g of fat. Autumn will be even more special with this recipe. If you have celery, peas, handful of parsley, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.