Rich and creamy, this savory soup is easy to create and a satisfying treat to the palate! I chose the cauliflower, not just for its flavors, but also to cut down on carbs.
White Velvet Garden Soup
Recipe By Faigy Grossman
- Cooking and Prep: 50 m
- Serves: 6
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Soup
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In a large pot, sauté onion in oil until golden.
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Add cauliflower, potatoes, chicken soup mix, water, and salt to the pot. Bring to a boil then reduce heat and simmer until vegetables are soft when pierced with a fork.
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Remove from heat and blend using an immersion blender.
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Return to heat, add remaining ingredients, and bring to a boil again. Serve hot with croutons.
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Frozen mixed vegetables are usually peas, carrots, corn, green beans all mixed in one bag. They are sold in regular supermarkets in the frozen vegetable aisle. -
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