After a weekend of indulgence, I love starting the week with a delicious and healthy soup! 🍲 During the autumn and winter months, I always find a way to recharge by filling up on fresh veggies. 🌿 There’s nothing like a warm bowl of goodness to kickstart the week! 💪🍁

Ingredients

• 1 cauliflower
• 2 potatoes
• 1 clove of garlic
• 8 tablespoons of olive oil
• 1 small bunch of chopped parsley
• 1 white onion
• 5 deciliters of milk
• 6 deciliters of broth
• 30 g of grated Parmesan cheese

Directions

1. Clean the cauliflower, divide it into florets, and cut them into small pieces. Peel the potatoes, wash, dry, and dice them.
2. In a pot, sauté the chopped onion in 4 tablespoons of olive oil. Add the potato cubes and cook for a few minutes over medium heat.
3. Then add the broth (reserving a few tablespoons) and the milk, letting it simmer for 20-25 minutes.
4. Meanwhile, in a large enough pan, sauté the minced garlic, parsley, and cauliflower florets in olive oil.
5. Let them brown for a few minutes and season with salt and pepper. Pour in 2 tablespoons of hot broth and continue cooking over low heat.
6. Blend the potatoes with their cooking liquid, then pour the mixture back into the pot. Add the cauliflower florets and let everything cook for a few minutes to combine the flavors.
7. Remove the soup from the heat and serve, garnished with grated Parmesan cheese and a drizzle of extra virgin olive oil.