More vegetables! I absolutely love blended, creamy soups, and despite the warm weather yesterday was craving something hot and comfy. A veggie soup was just the thing, light enough for the weather but a little bit comforting too. This “recipe” would work with all sorts of vegetables. I totally eyeballed it and used what I had in the house.
I started by thawing about two cups of frozen cauliflower.
And cleaning and chopping eight large carrots. (There were more than just the carrots in this pic; I can count. )
One large white onion, cut into thin slices, tossed with a glug of olive oil went into the pot. I set the onions cooking low and slow while I boiled some water and prepped my potatoes.
I used four fairly large potatoes, skins and all, boiled until soft.
When the potatoes were ready, I opened a can of cannellini beans, drained them, and tossed them into the pot which now contained the cauliflower, onion, oil, carrots, one jalapeno, and ground black pepper.
I poured in just enough chicken stock to cover the vegetables and let them all simmer until soft.
And then I got distracted by my open windows, warm breezes, and blasting music. I figured a dance party was more important than photographing dinner.
The rest of the process included pouring the contents of the pot into the blender and blending until smooth. It was a bit of a hassle and mess to pour it in to the blender, but I find I am often disappointed by my immersion blender. It just doesn’t do the trick.
The soup was delicious, smooth and velvety with flavor from the chicken stock and onions. It was definitely one of those dishes that required several bowls to be satisfying; something with it might have rounded out the meal a little better. I actually made frozen fries at 10:00 pm because I was still hungry. I was really dreaming about cheesy bread again though.
I guess this soup gets two thumbs up as an appetizer or a side. I would definitely make it again.
Has this lovely weather changed your food cravings yet? I for one can not wait for tomatoes, corn, strawberries, and watermelon, but I will be happy to get through asparagus, ramps, artichokes, and fiddleheads first.