Ingredients:
1 small head of cauliflower, cut into small florets
1 large carrot, grated
1 small onion, finely chopped
2 garlic cloves, minced
3 cups vegetable or chicken broth
1 cup milk or cooking cream
2 tablespoons flour (optional for thickening)
2 tablespoons butter or oil
Salt and pepper to taste
Chopped parsley for garnish
Preparation:
1. Heat the butter or oil in a pot over medium heat, then add the onion and garlic. Sauté until softened.
2. Add the carrot and cauliflower, stirring them with the onion and garlic for a few minutes.
3. Sprinkle the flour (optional) and stir for one minute.
4. Add the broth and bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the vegetables are tender.
5. Stir in the milk or cream and let the soup heat for a few minutes without boiling.
6. Season with salt and pepper to taste.
7. Serve the soup in bowls and garnish with parsley.
