Fall weather has finally around in Eastern Iowa! I had to dig out a pair of jeans yesterday, but I didn’t give up my flip flops! Now I am ready for some warm, soothing fall soups, starting with this Creamy Carrot and Cauliflower Soup…..
that I found in *The Best of Clean Eating Coookbook 3. I love Tosca Reno’s books and magazines, she is very inspirational. I am obviously not to the point of following the “clean diet” plan faithfully, but it is so easy to incorporate into everyday meals when the mood strikes! 🙂
This soup can easily be made vegetarian is you so choose. Cassi would have preferred that, but I wasn’t quite that adventurous! When Alex first saw the soup, he gave me that “not happening” look, and went to subway for a sandwich. He did finally get desperate one night after work and was forced to try it…..and he liked it!! I don’t know why he doesn’t trust me. We have very similar tastes. If I like it, he will probably like it as well…..kids!
You may have noticed that I do not usually give measurements for salt and pepper. It is such a personal taste preference, that I leave it up to your judgement. I do not add much salt to anything! This is one dish that you will want to pull the SEA SALT out for. Yes, sea salt. You will completely ruin the taste of food if you use Iodinized salt. It has a nasty, chemical aftertaste, which is probably why I have never like the taste of salt! You will want to sprinkle some sea salt and fresh ground pepper on top of this soup before you eat it…..it adds just the right amount of flavor boost to make this soup sing. Okay, maybe it will make you sing…..just try it. 😉
Creamy Carrot and Cauliflower Soup
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Meal type||Main Course, Soup|
- 2 Tablespoons olive oil
- 1 Large yellow onion (chopped)
- 4 Large cloves fresh garlic (minced)
- 2 Teaspoons Herbs de Provence
- 4 cups all-natural chicken broth (can substitute vegetable broth)
- 2 Cups water
- 2 Pounds carrots (peeled and chopped into 1/2)
- 1 head cauliflower (about 2 pounds, trimmed and broken into small florets)
- 1 Tablespoon white wine vinegar
- sea salt & fresh ground pepper
- chopped fresh Italian parsley (for garnish)
This recipe will by partying at these link parties!
*Just in case you were wondering, this is an affiliate link to the cookbook that I used for this recipe:
My full disclosure policy can be found here.