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Park Ridge Cardiology
50 Hospital Dr, Suite 3-B
Hendersonville, NC 28792

Cream of Cauliflower Soup Print E-mail
1 Tbsp olive oil
1 cup diced onions
6 cups water
2 tsp salt
½ cup chicken style seasoning
1 tsp onion powder
¼ tsp garlic powder
1 Tbsp dried parsley
1 cup diced celery
2 cups diced potatoes
2/3 cup shredded carrots
1 cup raw cashews
4 cups water
1 ½ cups chopped, fresh cauliflower
1 cup frozen or fresh peas
  1. In a large 4-quart pot, sauté onions in olive oil until clear.
  2. Pour in 6 cups of water, add seasonings and bring to a boil.
  3. Add celery, potatoes and carrots, and simmer over low heat until cooked.
  4. Place cashews and 2 cups water in a blender and blend until creamy and smooth.
  5. Add blended mixture to soup stock and bring to a boil, stirring constantly.
  6. Reduce heat.
  7. Add fresh cauliflower and peas 5 minutes before serving.
 

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