Next lets dice the yellow onion.
Wash and dice the celery and carrots. Again, I diced them quite small.
Grab a big stockpot and melt the butter over medium-high heat. When it’s all melted add in the garlic and onions.
Stir them and saute for 5 minutes until the garlic is golden brown. Next add in the carrots, celery and fresh parsley and saute for another 5 minutes!
The parsley just needed a rough chop. 🙂
Oh I love the colors! It’s smelling really good in your kitchen right about…..Now!
Pour in the cream and chicken stock. (If you don’t have cream you can substitute it with milk and it will just be a bit thinner.)
Give it a little stir!
Next add in the cauliflower and all the seasonings.
I love a little kick of spice in my soup, but if you want a more mild version you could do 1/8 teaspoon instead, or omit the red pepper entirely.
Now that the soup is all put together we are going to let is simmer for 20 minutes. Oh la la. Its going to be great!
When it is all done do a taste test to see if it needs more salt or pepper. And eat baby!
You can serve the soup just as it is, or garnish it with a little sharp cheddar cheese and parsley leaves. *If my kids are being picky eaters (which is always) I toss in some fishy crackers and they will eat it much easier. 🙂