Creamy cauliflower soup

supa conopida

For 3-4 servings:

450 g cauliflower, cut into pieces
1 large potato, cubed
1 onion, chopped
fresh parsley, finely chopped
olive oil, for garnish (optional)
salt and pepper, to taste

Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth.

Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil.