Thursday, October 1, 2009

early autumn soup with sauteed carrots

I made a different soup earlier tonight.. but decided it wasn't the one I wanted to eat. So.. I made this one for dinner. I'm a little nuts. It's delicious. This recipe would serve 4-6 people. Depending if it's a side or main course.

6 small summer squash (sliced)
1 big head of cauliflower (sliced)
3 cloves of garlic (sliced)
1 onion (finely sliced)
4 sprigs of thyme
1 bay leaf
3 cups of vegetable broth
1 cup of water
2 carrots (sliced)
3 tbsp olive oil
1/2 tsp salt
parsley for garnish

-Sweat the cauliflower, squash, onion, garlic & thyme in 2 tablespoons of olive oil until the onion is soft.

-Add the vegetable stock, water, and bay leaf- then bring the soup to a boil and reduce the heat to simmer for 20-30 minutes.

-Remove thyme sprigs & bay leaf from the pot.


-In the meanwhile saute the carrot slices in the 3rd tbsp of oil until soft.

-Salt and pepper to taste

-Garnish the soup with the carrots and parsley.

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