Well the winter is coming to a close. Did it even start? I only had to shovel my driveway once (I will tell you a secret- I actually like shoveling the driveway...)
...no I will not come to your house and shovel yours.
While I do enjoy winter for a limited time, I am happy to welcome the spring weather. Spring promises warmth, and exciting fresh produce.
My grandmother first made this soup for Thanksgiving about 4 years ago and I LOVED it.
(obviously - I mean it's my grandma's cooking... and it has lemon in it).
It is creamy (from the potatoes) and flavourful (lemon + Mara = love)... and don't forget healthy!
Recipe: Cauliflower and Carrot Soup with Lemon and Fennel
Serves ~6
Ingredients:
4 cups vegetable stock or chicken broth
1 1/2 tsp cumin
1 1/2 tsp freshly ground fennel
4 cloves garlic minced
1 large onion chopped
2-3 carrots chopped
1 cauliflower head chopped
2 small yellow potatoes peeled and cubed
lemon juice to taste (~ 1/2 a lemon)
salt and pepper to taste
Garnish Options:
thinly sliced green onion
julienned carrot
steamed cauliflower florets
swirl of yogurt
Method:
Saute onions, garlic and carrots in large saucepan until the onions are softened. Mix in the spices. Add the chicken stock, potatoes and cauliflower,. You may need to add more liquid (either in the form of stock or water. Just make sure the vegetables are barely covered with liquid). Simmer for 20 minutes or until potatoes and cauliflower are tender.
Let cool for 10-20 minutes. Puree mixture in blender until smooth (do it in a few batches). Add lemon juice and salt to taste.
Serve with a bit of steamed caulifliflower as garnish or with a swirl of yogurt or cream for a decorative touch. I chose to be colourful and used julienned carrots and some green onion.
