This soup is a little wintery but I was in a soup mood and it was kind of overcast so I didn’t mind turning on the stove and making something a little more hearty. This is a pretty easy soup. I’m on a roll with simplicity here! Just a few ingredients and a blender.
Just chop up an onion, saute it over low heat so it doesn’t burn or caramelize too much. Just until they get translucent and all sweaty. Then throw in the chopped cauliflower and carrots and saute until they are getting soft.
Then throw in your stock or water or, as in my case, leftover whey from making ricotta. Boil until the veggies are very soft then transfer into a blender and puree until it’s smooth creamy goodness. Pro Tip: you can also eat this cold. I ate it straight out of the fridge with some toast and it was really good. So hey, it can be a cold summer soup too.
- 1 bunch of carrots, peeled and chopped
- 1 head of cauliflower, chopped, including stem
- 1 medium onion, chopped
- 4 to 6 cups of veggie stock or whey or chicken stock or whatever kind of liquid you want to add (water?)
- 3 Tablespoons butter or Olive oil
- Heat butter or oil in a stock pot over medium-high heat. Add onions and lower heat to medium-low and allow them to sweat. They should turn soft and translucent but NOT brown.
- Add carrots and cauliflower and cook until starting to soften.
- Add stock and bring to a boil. Lower to a simmer and cook veggies until they are soft and cooked through.
- Remove pot from heat and scoop veggies into a blender or food processor and then pour liquid over and process until smooth and creamy. You may need to do this in batches. Alternatively, if you have an immersion blender you can blend the veggies and liquid in the pot.
- Add salt and pepper to taste. Enjoy!