CAULIFLOWER & ZUCCHINI SOUP


INGREDIENTS
Olive oil
3 garlic cloves (chopped)
½ head of cauliflower (chopped)
1 medium zucchini (chopped)
2 large potatoes (chopped)
1 large white onion (chopped)
4 cups chicken broth
Salt & pepper to taste

FOR GARNISH
Thyme
Sour cream
Olive oil

INSTRUCTIONS
  1. Preheat oven to 400F.
  2. Spread chopped cauliflower and zucchini on a baking sheet, drizzle and toss with olive oil.
  3. Roast for 10-20 minutes until browned on one side.
  4. While roasting, prepare the rest of the soup.
  5. In a medium-large pot, add a drizzle of olive oil on medium-high heat.
  6. Once heated, add onion, sauteeing until fragrant and slightly translucent.
  7. Add garlic, cooking for an additional minute.
  8. Add broth, and potatoes, bringing to a boil.
  9. Once boiling, reduce heat to medium, add roasted cauliflower and zucchini, allowing to simmer 10-15 minutes until potatoes are cooked through.
  10. Using an immersion blender, puree soup to your desired consistency, and season to taste.
  11. Serve and garnish with a spoonful of sour cream, a drizzle of olive oil, and fresh thyme.


Original Recipes visit: CAULIFLOWER & ZUCCHINI SOUP @ theadventuresofbobandshan.com

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