Cauliflower Soup with True Lemon Parsley Cream

Ingredients

• 1/2 tbsp

  olive oil

• 1/2 c

  finely chopped celery

• 1

  large onion, chopped

• 1/2 tsp

  curry powder salt (to taste) 

• Freshly ground black or white pepper

  
  

• 1

  small Russet potato, cubed

• 1 qt

  low-sodium chicken broth or vegetable broth

• 5 c

  cauliflower florets

• 1

  bay leaf

• 1/4 c

  chopped, fresh parsley

• 3 tbsp

  sour cream

• 2

  packets True Lemon

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Directions

1. Heat the olive oil in a saucepan over medium heat.
2. Add the celery, onion, and curry powder, season lightly with salt and pepper, and cook for about 5 minutes.
3. Add cauliflower, potato, broth, and bay leaf to the pot and bring to a boil over medium-high heat. Cover and simmer until vegetables are tender (about 15-20 minutes).
4. In a small bowl, mix together the parsley, sour cream, and True Lemon. Set aside.
5. Remove the bay leaf, and puree the soup with a hand-blender, or in batches in a blender. Only blend half for a chunkier soup.
6. Serve the soup in bowls with a dollop of lemon parsley cream, and extra chopped parsley, if desired.