A low fat soup that tastes really creamy
Saute the onion in the fat until soft
Add cauliflower and chicken stock, simmer until tender.
Blend until smooth.
Combine milk and cornflower, stir into the soup and cook for a couple of minutes.
Add parsley and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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