Sometimes I just sit down and browse your blog! Yes – yours. I also probably liked one of your posts or left a comment 🙂 So I thank you all. You have been my source of inspiration!
I found this soup from Deborah’s blog – http://candycoatedculinista.wordpress.com/ . I discovered her blog when we both entered our submissions to Chatelaine cooking challenge. I’ve been a follower ever since!
But as always I don’t like to copy 1:1 so I just read the recipe, memorized the basics and created my own recipe in my head 🙂 That is just me! Sometimes it will turn out great and sometimes it doesn’t! That’s how we, I mean – I learn!
My Cauliflower Carrot Soup
1 L of chicken stock
1 onion, butter for frying
300 g mini carrots
1 cauliflower florets
1/4 cup Parmesan cheese
2- 3 tsp garlic *I always use a pre-chopped garlic from the jar
2 tsp ginger *also use ginger from the jar
Boil or steam carrots.
Cut the onion into cubes and fry them with butter. I always use butter for frying vegetables, I think they taste better that way. When the onions are nice and golden brown (just the way I like them) add ginger and garlic and mix. A few minutes later add boiled carrots to them and fry in a medium heat for 10-15 minutes till they are blended in with onions and are looking roasted.
Wash your cauliflower, cut off the florets and steam them in a wok pan with 250 ml of chicken stock till nice and soft. I added a bit butter as well. Pour everything into a big pot – cauliflower, carrot mix and the rest of the chicken stock. Use a hand mixer to blend everything. Add the Parmesan.
Amazing soup, one of my favourite! It will take some time to make – steam, fry, blend – but it’s so worth it! I especially like the taste of ginger there. I liked it better than my broccoli soup!