So last night I experimented with one of those soup ideas that has been swimming in my head, wanna hear about it?….. If you insist:-) This was inspired by the broccoli cauliflower chowder we had several weeks ago. I decided that if it works so well with those vegetables it should work well with a few others. Despite the logic of my thought process, I was still nervous as I was finishing the soup. My wonderful husband happened to run home for 90 seconds as I was finishing it. I made him be my guinea pig. He taste tested it from the pot and I sent him with some as he ran back out the door. He approved of both! He even called me after he finished the container I sent with him to tell me how much he liked it — isn’t that sweet?
Now that it has been approved I feel much better about sharing it with others:-) So here you go! Last night’s creation was steamed cauliflower and carrots pureed with some broth, onions, garlic, diced tomatoes and a potpourri of spices to go with it.
I started with the cauliflower. First I steamed the cauliflower and then add the softened vegetables to my blender (half the cauliflower in one batch and the rest in a second batch). I added the sautéed onions and garlic to my second batch of steamed cauliflower. When pureeing the cauliflower, or any vegetable, the ratio to remember is 1 cup of broth for every 3-4 cups of steamed vegetables.
Once I had finished with the cauliflower I started on the carrots. I ended up using an entire 2 lb bag. That might be a little much for some families. You can adjust the ratios to meet your needs and wants:-) After the carrots were peeled, then ends were removed and I had cut each one in half I began the process again. Steam and puree. Steam and puree. This time instead of adding onions and garlic to one of the pureeing batches I added in my diced tomatoes.
I love mixing the color into the white. It creates these beautiful swirls. It may or may not be my favorite part of making these soups. Who am I kidding? It’s definitely my favorite part:-) After having my swirl fun I added in the lemon juice, cumin and chili powder. Then it is a seasoning game with salt, pepper, onion salt and garlic powder. Add a little at a time and then taste it before adding more. (As I always say you can add more a lot easier than you can take it away.) Can you tell that I have had some bad experiences with over seasoning? Well if my experiences can spare another poor soul then I am happy to sing about it from the rooftops!
This picture makes me feel like a little kid again. This is finger painting for adults!
Carrot Tomato and Cauliflower Chowder (serves 3-4)
1 head of cauliflower
½ onion, diced
2 T garlic, minced
1 (15 oz) can of diced tomatoes
3-4 C chicken broth or any broth
1 T lemon juice
½ t cumin
½ t chili powder
Protein of choice *
- Chop you cauliflower and steam it until tender (I steamed it for 3-4 minutes in the microwave). Put cauliflower into your blender; pair 1 cup of broth for every 3-4 cups of steamed vegetables. Puree until smooth and creamy. Pour contents of the blender into a large pot.
- Sauté garlic and onions for several minutes or until soft. Add them to one of your blender batches — it doesn’t matter which one.
- Peel carrots and chop them in half. Steam them until soft and place them in blender. Again add a cup of broth for every 3-4 cups of vegetables. Add tomatoes to the blender with the carrots and puree until smooth. Pour into your large pot.
- Stir the two together (so fun!) and add the lemon juice, cumin and chili powder. Season with salt, pepper, onion salt and garlic powder to taste. Chop up a little cilantro to garnish your soup. Pair it with some protein and enjoy.
* Adding a little protein will make this soup more filling. It can be greek yogurt, bean, meat, eggs or any other protein that you can think of:-)
We love it with a little cilantro garnish. Just chop some up and throw it on top!