Carrot and Cauliflower Soup

By Jan Pinnington

Enjoy this fall favorite soup bursting with nutrition and flavor.

 Ingredients

• 1 tbsp. extra virgin olive oil
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 1 small bag organic baby carrots
• 1 large head of cauliflower, florets
• 8 cups organic chicken or veggie broth
• 1 tsp. each dried garlic powder, basil, rosemary
• Salt & pepper

Directions

1. In a large pot, sauté onions, celery and carrots in olive until the carrots are fork tender about 5 minutes.  (Add a bit of water or chicken stock if veggies begin to get too dry).
2. Add cauliflower florets and stir for 30 seconds to coat.
3. Add dried spices and chicken stock and allow mixture to simmer for 12-15 minutes until cauliflower is soft.
4. With a slotted spoon, scoop out 2/3 cup of cauliflower pieces and set aside (optional for added texture).
5. Using an immersion blender, blend soup until smooth.
6. Stir in cream.
7. Season with salt and pepper.
8. Add back the reserved cauliflower pieces and gently stir to combine.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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