Thursday, February 24, 2011
Cauliflower Carrot Soup
A friend of mine gave me this recipe for Cauliflower Carrot Soup. I am not sure where it originated but we loved it.
1 head of cauliflower or 1 bag frozen cauliflower
1 Tbls. Olive Oil
3-4 cloves garlic
4-5 Carrots, peeled and cut into chunks
1 Onion, diced
2 Celery ribs, sliced
8 C. Chicken Broth
Roast cauliflower with olive oil, salt and pepper at 350 for 30-45 minutes or until soft. Saute carrots, celery, parsnip and garlic. Add cauliflower. Add 8 cups chicken broth and bring to a boil. Simmer for 45 minutes. Puree with immersion blender. Add salt and pepper to taste.
I would like to add that while this is the recipe I didn't have a parsnip so I didn't put it in and I went out special to buy the celery and forgot to add it, so don't worry if you forget it.