I love homemade soup, there's absolutely nothing like it to bring warmth and comfort on a cold, dreary day. This Cauliflower Carrot Soup doesn't disappoint ~ on taste or its comfort factor! The two main ingredients, cauliflower and carrots, bring fiber and vitamins C and K to your diet. The addition of greens at the end bring even more of this good stuff, along with antioxidants. Quick, easy, nutritious, satisfying, and delicious....what more could you ask for in a homemade soup?
Avocado oil, about 1 tsp
1 yellow onion, diced
4 garlic cloves, minced
4 medium-sized carrots (approx. 1 3/4 cups)
1/2 tsp Himalayan Pink Salt
6 cups vegetable stock
1 large head of cauliflower, chopped (approx. 6 cups)
Fresh ground pepper to taste
1/2 tsp turmeric powder
2 cups mixed greens,* chopped and lightly packed
Add avocado oil in a stock pot with onions and garlic. Over med-high heat, sauté for about 5min or until the onions begin to soften.
Add in the carrots and salt. Cook for a few more minutes adding in another splash of avocado oil if needed so the ingredients don't stick to the bottom of the pot.
Next, add the vegetable stock, cauliflower, fresh ground pepper, and turmeric powder. Stir all ingredients together and bring to a boil.
Cover and reduce heat. Simmer until cauliflower and carrots are soft. About 30min.
Turn off heat. Place approx. 3/4 of the soup into a blender and process until smooth. I like to keep some of the cauliflower and carrots unprocessed for texture. Pour the blended soup back into the pot.
Add in the greens, stir and cover until they've wilted and softened. About 5min.
Serve and enjoy!
Keeps in the fridge for up to one week.
*I like to use a combination of kale, collard greens and spinach. However, you don't have to use a combo of greens. Kale or spinach on their own both work really well in this recipe.