Creamy Cauliflower Soup
1 large head of cauliflower, washed and cut up
1 large (or 2 small) potatoes, cut into cubes (I like them with the skin left on)
2 cubes Edward & Sons™ Garden Veggie Bouillon Cubes
1 cube Edward & Sons™ Low Sodium Veggie Bouillon Cubes
6 cups hot water
3 cloves of garlic, crushed (more if you like garlic)
chopped chives
Put all into a big saucepan. Bring to a boil, reduce heat and let simmer 25-40 minutes or until all are tender. Puree with an immersion hand blender until all is creamy (or in a food processor). Sprinkle chives on top and serve hot.
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