Carrot And Cauliflower Soup

I go through phases when I begin to experiment with a specific kind of food. For the past month, it has been soups. That’s mainly because the weather has turned cold (North India has a fairly pronounced winter). I therefore preferred hot or warm soups over cold salads. I appreciate that soups are nowhere close to the raw content of salads. So, I do consume a salad ever so often. But have been making a lot of soups during this period. I normally post my daily meals in a food group on Facebook. And am pleased that there has been a lot of interest in the soups. There have been some requests for this particular soup. I have no hesitation in recommending this as it tasted wonderful. Without more ado, let me get down to the recipe.

Carrot & Cauliflower Soup

1 onion, chopped
1 carrot, chopped
5 cups of bite-sized florets of cauliflower
1/4 cups water
1 tsp dried oregano
6 cups vegetable broth (or just water, if you don’t have broth available)
Salt and pepper to taste
Heat the water in a large vessel
When it begins to steam, add the onion and carrot
Boil for about 3 minutes, stirring occasionally
Then add the cauliflower and broth and bring to a boil
Simmer for 15 minutes and switch off flame
Place 3 cups of the soup in a blender
Blend till smooth and creamy
Pour back into the vessel and mix well
Add salt and pepper to taste
Serve hot

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