Carrot Cauliflower Soup
This 5 ingedient recipe is as tasty as it is easy to make!
Servings: 2
Calories: 174kcal
Ingredients
Canned - Jarred
- 32 oz chicken broth, use unsalted for low-salt diets
Fresh Produce
- 1 lb bag carrots
- 1 small head cauliflower
- 1 onion
- 1 to 2 stalks celery, 1/2 cup
Instructions
- Add broth to a soup pot and bring to a boil. In the meantime, wash, peel, and slice carrots. Add to broth. Reduce heat and continue cooking at a slow boil.
- In the meantime, peel and chop onion. Warm a bit of avocado oil or butter in a large frying pan over medium-heat. Saute onions until golden brown. Add to soup pot.
- Cut stem from head of cauliflower. Break or cut into individual florets. Wash cauliflower florets. Add to pot. Wash celery, trim ends, and slice. Add to soup pot.
- Cook soup for about 30 minutes total, or until all vegetables are tender. Remove from heat. Using a hand immersion blender {or carefully add to regular blender}, carefully blend until smooth and creamy.
- Add to individual bowls and serve along with salt and pepper, if using. This soup can also be enjoyed cold.
