My family and I recently started planting some herbs on our porch/urban garden since it is finally warm outside. I was thrilled to have a more economical way to use fresh ingredients in my soups as well as the opportunity to test them out this weekend in this Pesto Cauliflower and Carrot Soup. I added in some fresh lemon thyme, rosemary, and sage as well as some samples of Garlic Gold that I had, minced garlic, onions and a small amount of salt and pepper. I also added in some pesto (pre-made) that we had around the house to create a peppery and distinct flavor to this minimal but super tasty spring soup. Note: In general, I would use this homemade pesto recipe.
Pesto Cauliflower and Carrot Soup
Print recipe | Meal type | Carrots, Cauliflower, Thyme |
| Season | Spring, Summer |
Ingredients
- 2 cups of water or vegetable broth
- 1/2 yellow onion, peeled and cut up
- 2-3 cloves of garlic, minced and cut up
- 1/2 teaspoon of Garlic Gold
- 1 head of cauliflower
- 2-3 carrots, cut up
- 2 tablespoons of pesto
- 2-3 sprigs of fresh rosemary
- 2-3 sprigs of fresh lemon thyme
- 2-3 sprigs of fresh sage
- salt and pepper, to taste
Directions
| 1 | Pour water into a medium-sized pot and let boil on a low flame. |
| 2 | Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil. |
| 3 | Cut up the cauliflower and carrots and add them to the pot. |
| 4 | Cover and let cook for 20 minutes. |
| 5 | Add the pesto, salt and pepper and stir. |
| 6 | Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency. |
Taste and enjoy!