Ingredients
1 head cauliflower, chopped
Approx 3 cups of chopped carrots (see picture --I used all of those carrots).
1/2 large head of kale, chopped
1 large leek, chopped
8 cups of broth ( I used low sodium chicken broth)
1 to 2 t of mushroom based Better than Bouillon
Approx 1/2 cup of half and halfSour Cream
Directions
In a large sauce pan, combine all of the ingredients except the half and half and sour cream. Heat to a boil and then reduce heat to simmer until veg is really soft (approx 30 minutes).
Okay here's where it gets a little messy. Transfer to a blender and puree (Since this recipe yields a lot you will have to do this in batches). Return to the pot and add half and half. Finish each bowl with a dollop of sour cream.
I ate this for breakfast this morning along with two eggs. So good.
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4 comments:
Love the simplicity here -- and there's SO MUCH great stuff packed into one soup!
Don't blame you for eating it as breakfast.
Do you have an immersion blender? I love mine, and think it's an essential part of a kitchen (even one as itty bitty as mine). You can puree straight in the pot instead of transferring to a blender.
Jen - I don't. I am in the market for one. My neighbor said hers does not puree. Do you have a brand you would recommend?
Thank you
Hiya - I have a Philips with a couple of attachments (small blender bowl, etc). This thread may be helpful: http://chowhound.chow.com/topics/425636
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