I can't believe that it is still so cold here during the month of March!
Yes, I'm a total whimp.
I know people up north or in the east now are saying 60 degrees is warm! But for me, I'm totally feeling like a nice bowl of hot soup.
So here's a healthy carrot cauliflower soup that I like to whip up with easily accessible ingredients. You'll be amazed at how flavorful it is with just a few simple ingredients. The sweetness of the carrots really bring out the flavors of the cauliflower and onions, and nothing else is needed in terms of spices. My sister sometimes likes to add a pinch of turmeric to enhance the color (and she wants the health benefits of turmeric, but I didn't bother to add turmeric here).
Anyways, just throw in a bag of carrots, bag of cauliflower, and an onion with some chicken broth--or vegetable broth if you want to keep it totally vegetarian-- and in under 30 minutes, you'll have an awesomely satisfying tasty soup.
Give it a try! It's awesome paired with grilled cheese sandwiches.
Yields 6 servings
Ingredient:
- 2 lbs frozen cauliflower florets
- 1 lb bag baby carrots, rough chopped
- 1 yellow onion, peeled and diced
- 4 c chicken broth (vegetable broth if you want to make this vegetarian)
Procedures:
1. Place cauliflower florets in a large pot. Add diced onions, carrots and chicken broth. Cover the pot with a lid and bring to a boil, then turn down the heat to a simmer. Simmer for 20 min or until all the vegetables are tender.
2. Turn off the heat. Using an immersion blender, blend the soup until there are no lumps remaining. Taste and add a pinch of salt if needed, but since my chicken broth has salt, none was needed. But adjust to your taste.
3. Serve hot. Garnish with chopped scallions or croutons if desired. Perfect with grilled cheese sandwiches!