Cauliflower soup

Ingredients for 4 servings:

• 1 small cauliflower
• 2 carrots, roughly chopped
• 1 stalk(s) celery, roughly chopped
• 1 can of tomatoes, peeled
• 1 potato(s), peeled, roughly chopped
• 1 onion(s), roughly diced
• 1 bunch of parsley
• 1 ¼ liters of meat broth (beef bouillon, instant)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the cauliflower into florets and cook in salted water until al dente. Meanwhile, sauté the carrots, celery, onion, and potatoes. After 2 minutes, add the peeled tomatoes, simmer for another 2 minutes, then pour in the stock, bring to a boil, and simmer for about 25 minutes. Drain the al dente cauliflower, set aside about 1/3, add the rest to the stock, and purée the soup. Divide the remaining cauliflower into smaller florets and add to the soup. Garnish with parsley before serving.