Cauliflower Soup
Ingredients
- 1 head cauliflower ( cup-up in small pieces )
- 1 Leak ( washed up and cut-up in small pieces ) size of a blueberry
- 1 chopped small or medium onion
- 3 or 4 baby carrots, chopped
- 1 stick celery, chopped
- 2 cloves garlic (minced)
- 1/2 cup Basmati rice or Wild rice
- 1 teaspoon rosemary, black, pepper oregano ( per taste )
- 2 tbsp olive oil
Instructions
- Preheat the over to 350 F, bake the cauliflower for 10 to 15 min or until lightly golden brawn with 1 table spoon of oil
- In a large pot pour the rest of the oil and summer for 10 - 15 min.
- Add 7 cups of water and bring to boil, add the rice and bring to boil
- In the meantime the cauliflower should be done, add the it to the soup and boil for another 20 min
- If you like thicker consistency soups add 2 tbsp of while flour ( mix the flour to 1/3 cup of water until homogeneous solution ) and add to soup. Boil for another 5 min.