Prep time: 15 minutes

Cook time: 30-40 minutes

Materials:

• 6 cups chicken stock
• 1/2 small head of cauliflower
• 2 carrots cut into half moons
• 3-4 garlic cloves diced
• 1 onion chopped
• 5-6 russet potatoes chopped
• Small bundle of dill diced
• 2-3 tbsp. vegetable oil
• 1/4 cup heavy cream
• 1 tbsp. dried oregano
• 1/2 tsp turmeric
• Salt to taste

Process:

1. In a shallow skillet add in the vegetable oil. Keeping the heat on medium high add in the onion and cook until it cooks down, about 3-5 minutes.
2. Add in the garlic and cook for an additional 60-90 seconds stirring constantly. Remove from heat and set aside.
3. In a soup pot add in the chicken stock. Bring up to a boil and add in the cooked onion and garlic. Stir well.
4. Add in the cauliflower, carrot and potatoes. Cook until the potatoes and cauliflower are cooked through.
5. Season with oregano, turmeric and salt. Mix well.
6. Add a few tbsp. of the hot soup into the heavy cream. Mix well and add into the soup. Stir well.
7. Add in dill and let the soup come up to a boil again. Cook for a few more minutes and remove from the heat.
8. Cover and set aside for 15-20 minutes before ENJOYING!