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. |
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