After some weekends (and holidays), it feels like I’ve eaten a bowling ball. You know what I mean??? The “food baby” makes me look about 6 months pregnant, and I have less energy than a dust bunny. That’s when I really need a morale booster, and something healthy to eat.
I got my knives professionally sharpened a couple days ago. Let me tell you — this is more excitement than I can handle! I almost forgot how wonderful my 28-year old Wüsthof knives were! The core of a cauliflower was history with one gentle swipe with my newly honed santoku. Cut an onion with almost no tears. Fresh herbs were sliced instead of bruised. Woohoo!
So, I went a little crazy cutting vegetables — just because it was so much fun! Then I realized it was supper time, and I had no plan. This soup came together in less than 30 minutes, and helped restore my wounded sense of self-discipline. It was so good that even my husband – the junk food fanatic – went back for a second bowl. Not bad!
The creamy base is simply cauliflower cooked in vegetable broth and blended. No milk. No cream. No butter. No need for any of that. I did stir in some grated cheese just before serving because I like cheese, but it really isn’t necessary.
Lots of veggies, lightly cooked in the same broth. Only one pan is dirtied. You’ve heard of Joseph’s coat of many colours? Well, these are “carrots of many colours”, and a big bunch of broccoli. Roasted garlic and fresh tarragon add enough flavour that a dash of salt and black pepper are all you need.
A drizzle of black truffle oil (it’s not as extravagant as it sounds — just olive oil infused with black truffle aroma that I picked up at Trader Joe’s) somehow makes it taste dreamy.
Make it tonight, and feel like the energizer bunny again!
PrintSimple Creamy Vegetable Soup
Ingredients
- 1 head cauliflower, core removed and cut into florets
- 4 cups vegetable broth
- 4 carrots, cut into large dice
- 1 head broccoli, cut into bite-sized pieces
- 1 head roasted garlic
- 1 Tbsp fresh tarragon, chopped
- 1 cup cheese (optional)
- Black truffle oil for serving
Instructions
- Bring the broth and cauliflower to a boil in a large saucepan, and cook until tender – about 10 minutes.
- With a slotted spoon, remove cauliflower to blender, carefully processing until smooth. Add a cup of water and the roasted garlic. Blend again for a few moments.
- Add the carrots to the broth and cook until tender, then add the broccoli for a couple minutes until the broccoli is bright green and still somewhat crispy.
- Pour the cauliflower purée back into the saucepan, add the tarragon, and heat through. Add cheese, if desired. Season to taste.
- Serve with a drizzle of black truffle oil, olive oil, or a little bit of fresh cream.
