CARROT & CAULIFLOWER SOUP
This is the most comforting, thick, sweet soup for snowy days. Carrot and cauliflower is a nice combo of flavours in soup. Best served with toasted bread or bagel.
Servings: 6 portions
Ingredients
- 1 medium onion chopped
- 2 tablespoons of butter
- 3 cups carrots peeled and sliced
- 1 medium cauliflower cut in pieces
- 1 cup potatoes peeled and cubed
- 6 cups chicken broth
- 3 pieces bay leaves
- 5 pieces of allspice
- salt and peeper to season
- 1 cup heavy cream
Instructions
- In a saucepan, over medium heat, sweat the onions, add potatoes and carrots. Continue to cook on medium heat, until the vegetables are lightly brown.
- Add allspice, bay leaves, chicken broth, cauliflower, salt and pepper and boil for 20-30 minutes or until all vegetables are tender. Let cool down for a few minutes.
- Take out the allspice and bay leaves. Pour the soup into the blender or use a hand blender to blend the vegetable soup. Blend for 5 minutes, or until the soup has a smooth texture. Pour back the soup in a saucepan and add heavy cream. Reheat to serve it warm. Season more with salt and pepper, if needed.