KJ Living Lively

All summer long, I have been eating this deliciously simple cauliflower and carrot soup. It’s pretty (a beautiful warm yellow), it’s tasty, it’s light, and it works as lunch with a couple slices of gluten free toast, it works with dinner, and it works as a snack.

The only problem is that it’s not that substantial – and where I live, it’s getting dark early and it’s getting cold. And when it’s dark and cold, I want something that’s really going to stick.

The original recipe is courtesy of Body Ecology. Or at least that’s where the idea came from, it’s been so long that I can’t remember what the actual recipe called for (a trait that I fear I picked up from my Grandmother Lively). Regardless, here’s how I make it:

Carrot Cauliflower Soup

2 cups of onion, chopped
2 tablespoons of coconut oil
2 tablespoons (or more) of dried Tarragon
1 head of cauliflower, chopped
2 or 3 cups of carrots (depending on how big the cauliflower is)
Water
Sea salt
A.Vogle Trocomare Organic Spicy Seasoning

In a large soup pan, saute the onions and the tarragon until onions are translucent. Add the cauliflower and the carrots. Add enough water to cover the veggies, bring to a boil and then simmer until veggies are tender (which tends to be about 20-30 minutes).

Blend up the entire mixture in a high speed blender (you’ll have to do that in batches).

Return entire mixture to pot, then season to taste.

I like the Vogle seasoning salt, but I’ve also used curry or cumin when I didn’t have enough. It might take more than you think, but start small and just keep tasting it. You can always add more later, at the table.

Because I was trying to make the soup more substantial (and I had a ton of stuff from the CSA that was just going to go to waste if I didn’t do something quick), I decided to start adding stuff, namely 1 rutabaga, peeled and cubed and 1/2 celeriac bulb, peeled and cubed.

It was delicious – really stellar and super filling. This is definitely going to be my new normal, at least until spring rolls around!

Indeed, it was so filling that I was able to drop the gluten-free toast at lunch and still be completely satisfied.