So many of my recipes begin with sautéing an onion and then filling the pot with water so that it's 3/4 full. I usually have the burner on high in order to bring the water to a boil. The next step is to add a vegetable or meat cube and season with salt (1/2 tbsp to start) and freshly ground pepper. (Never add too much in the beginning. You can always add more salt towards the end in order to satisfy your taste buds, but you cannot remove salt from the soup).
I usually add a couple of celery sticks and a carrot for flavour and then a whole bunch of whatever I want the soup to be based on, such as a whole cauliflower in this recipe.
There's almost always a potato in my soup recipes that I boil as a whole and then mash up and add back into the soup. This thickens the soup and adds an extra taste.INGREDIENTS:
2 Celery sticks
1 head of Cauliflower
1 vegetable Cube
Salt & Pepper
1. Dice the onion and potatoes. Slice the carrots and celery.
2. Sauté the onions until translucent.
3. Fill the pot 3/4 with water.
4. Add a vegetable cube and season with salt & pepper.
5. Bring water to a boil.
6. Add carrots, celery and potatoes.
7. Once vegetables are almost fully cooked, add the cauliflower and boil for another 5 to 7 minutes.
8. Taste and add more salt or pepper according to your taste buds.