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Serves: 6
Total Calories: 7,520.383
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

2 (14 1/2-ounce) cans chicken broth
2 (8 oz) potatoes
2 stalks celery
1 head cauliflower
1 teaspoon dried marjoram
1 teaspoon dried savory
1/2 teaspoon salt (opt)
1 tablespoon olive oil
1 medium onion
1/2 teaspoon minced garlic (1 clove)

1. Bring broth to a boil in a medium soup pot.
2. Meanwhile, peel potatoes and cut into chunks. Add to pot and simmer 20 minutes.
3. Meanwhile, chop celery and cauliflower. After 20 minutes, add veggies and spices to pot and simmer 30 more minutes.
4. Meanwhile, chop onion. Sauté onion and garlic in oil for 2 minutes, then add to simmering soup. Purée soup in a food processor or blender (in small batches if required).
5. Serve with crackers or French bread and tossed salad.

MENU:
Creamy Cauliflower Soup
Saltines or French Bread
Tossed Salad

Nutritional Facts:

Serves: 6
Total Calories: 7,520.383
Calories from Fat: 603

More Recipes from the Lickety Split Meals Cookbook:
Miracle Soup
Lentil Spinach Soup
Creamy Cauliflower Soup
3 Bean Turkey or Vegetarian Chili
Speedy Minestrone with Rice
Quick Creamy Tomato Soup
Hearty Bean and Pasta Stew