Wednesday, March 12, 2014

Cauliflower Carrot Soup

Cauliflower Carrot Soup
adjusted from The DASH Diet Cookbook

1 large head of cauliflower, coarsely chopped
2 Tbsp olive oil
1/2 small white onion, chopped
3 large cloves garlic, chopped
3 medium carrots, chopped
4 cups vegetable broth
1/2 tsp sea salt
1/2 tsp black pepper
a pinch or two crushed red pepper
1/4 tsp dried basil

Fill large pot with water and bring to a boil.  Add chopped cauliflower, cover pot and let boil for 6 to 8 minutes, or until cauliflower is easily pierced with a fork.  Strain cauliflower and discard water.
Meanwhile, heat oil over medium heat.  Add onion, garlic and carrot.  Saute until onion is translucent.
  Add cauliflower.  Transfer a ladleful of veggies to a blender.  Add 1 cup of broth and blend on low to combine, then on high until smooth.  Transfer blended veggies to another pot and repeat process until all veggies are blended.
Heat the blended veggies over medium-high heat.  Add salt, pepper, red pepper and basil.  Bring to a boil and serve hot.

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