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
- Cooking and Prep: 50 m
- Serves: 6
Prepare the Soup
In a large pot, sauté onion in oil until golden.
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.
Remove from heat and blend using an immersion blender.
Return to heat, add remaining ingredients, and bring to a boil again. Serve hot with croutons.