Name: Creamy Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

Ingredients

Scale

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)

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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