This soup was a total unexpected delight! The vegetable combination may sound bizarre (I was very skeptical myself while making it, but I had bits and pieces of some veggies that I just did not want to throw away), but trust me... you need to try this recipe! It has the consistency of a rich, silky smooth and creamy bisque-like soup, but it has ZERO guilt and a beautiful flavor profile. You will wish you made a huge pot!
Ingredients
1 Tbsp olive oil
1 large carrot, peeled and diced
1.5 celery sticks, diced
4 garlic cloves, chopped
2 zucchinis, chopped
2.5 cups cauliflower, mainly florets
2 large ripe Roma tomatoes, chopped
2 cups water
Salt/Pepper
Lemon pepper
In a deep soup pot saute carrots and celery in olive oil on medium heat for 3 minutes, Add garlic and continue to saute for 2-3 more minutes. Next, add zucchini and continue to saute vegetables for 3-4 minutes. *Add cauliflower, mix and place lid onto pot to help cook vegetables for about 3-4 more minutes. Finally, add tomatoes and water; bring everything to a boil and then reduce heat to simmer for 15 minutes. Turn heat off and allow soup to cool for 10-15 minutes. Transfer everything to a blender with salt and fresh pepper (to taste) and puree until completely smooth. Serve soup to desired warmth and sprinkle with a dash of lemon pepper seasoning.**
*Note: The vegetables are added slowly to bring out the flavor of each vegetable uniquely.
**Note: I made this soup a bit thicker - the cauliflower actually makes this soup rich in creaminess. If you want the soup a bit thinner just simply add more water or broth.
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