This soup can be served in hot summer or cold winter, in both season you will enjoy it.
1 head fresh cauliflower broken into florets (600 gr)
1 stalk of celery
half large onion
1 clove smashed garlic
1 tsp ground black pepper
150 gr sour cream or 250 gr yogurt
1 tbsp corn flour
salt to taste
1 unsalted chicken cube (or 1 tbsp of dry condiments)
1. Cut the onion and carrot and put in a pot with 1 tbsp of olive oil. Cook until just softened.
2. Wash the cauliflowers and add to the carrot and onion. Sprinkle with 1 tsp of salt and black pepper. (I added 1 tsp of paprika to). Add half cup of water and cover with a lid. Cook for 5 minutes on low heat.
3. Add 1,5 L water and bring to the boil and add 1 cube of chicken. Cook until the cauliflower is soft.
4. Mix the yogurt with the corn floor and garlic. Add 2 spoon of soup from the hot soup to the yogurt mixture and stir it well than add to the soup. Bring to the boil (circa 2 minutes)
Cut the parsley and add to the soup before you serve it.