Today is November 24, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

White Velvet Garden Soup (Dairy)

Ingredients

Main ingredients

  • 1 medium onion, diced
  • oil, for sautéing
  • 16 ounces (900 grams) Beleaf Frozen Cauliflower Florets
  • 4 medium potatoes, peeled and diced
  • 1 tablespoon parve chicken soup mix
  • 4 cups water
  • 1 and 1/2 teaspoon salt
  • 1 and 1/2 cups mixed frozen garden vegetables
  • black pepper, to taste
  • 1/2 cup milk
  • 1/3 cup shredded cheese

Directions

Prepare the Soup

1.

In a large pot, sauté onion in oil until golden.

2.

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.

3.

Remove from heat and blend using an immersion blender.

4.

Return to heat, add remaining ingredients, and bring to a boil again. Serve hot with croutons.