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Right before I head off on a vacation I like to do a quick fridge clean out. I try to use up all the produce that is in my fridge – and that usually ends up becoming a big bowl of soup. This time I had a bag of tri-colored carrots, half a head of a huge cauliflower and an ear of white corn. I also had some milk and cream I wanted to use up before it went bad, in it the pot they went! This turned into big bowl of comforting, soul-hugging carrot and cauliflower (and corn) soup.
Today the hubby and I decided to check out the new children’s park that opened up a few blocks from our place. The baby just turned 6 months old, so she can kind of now appreciate a few activities there. On the way there, I noticed a bunch of rosemary that was flowering. I had no idea that rosemary flowered! They were these tiny dainty purplish-blue orchid-like flowers and I immediately thought about how pretty they would look in my soup! I quickly googled to see if the flowers were edible and they were! I did some urban foraging and picked a few flowers on our walk back home from the park and got started on the soup. I nibbled on a flower before adding it to the soup and it had a very mild rosemary flavor to it – nothing that you’d considerably notice while you were eating it!
The soup was so delicious! The soup was so creamy and the herbs added a milk flavor to the soup. Next time I think I might drizzle some basil or sage oil on top for some more flavor!
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Creamy Cauliflower Soup
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
Ingredients
- 1/2 tbsp vegetable oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 tsp ginger, minced
- 1 small cauliflower, cut into small florets
- 1 cup white corn, fresh or frozen
- 2 white/carrots,diced
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup vegetable broth
- 1 sprig thyme
- 2 sprigs of rosemary
- chives (optional)
- 1 purple carrot, diced small (1/2 inch dice)
Instructions
- In a large pot on medium-low heat, add vegetable oil. Once oil is hot, add chopped onions and saute for 3-4 minutes until translucent. Add garlic and ginger and saute for 2-3 minutes. Add cauliflower, corn, carrots, milk, cream and vegetable broth. Stir well. Add thyme and rosemary sprigs. Bring to a boil and then reduce heat to a simmer. Cover and simmer for 15-20 minutes or until cauliflower and carrots are fork tender.
- Remove the rosemary and thyme springs from the soup. Use a handblender or pour soup into a regular blender, making sure to vent the steam, and blend into a smooth soup. Add salt and pepper to taste. Return pot to medium heat for 5 minutes.
- In a small skillet, cook diced purple carrot for 4-5 minutes.
- Top soup with chopped chives and purple carrots. Serve soup while hot with some crackers!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
