Am I right to say everybody loves soups?

This soup is light and you will absolutely love it! When I have company I like to make soup or salad as the first course. Some soups are a full meal by themselves.

This soup is perfect to be served as a first course because it is light, full of amazing flavours from all the vegetables and spices and it will enhance your appetite. 

It’s very easy. You don’t have to worry about how pretty you cut up all the vegetables as they will get all blended together...Yayyyy...so this means less prepping time.

Every person who had this soup in my home absolutely loved it!

Ingredients:

 

-   Shallots about 3-4

-   Carrots about 3

-   1 parsnip

-   2 sticks of celery

-   Cilantro

-   2 garlic cloves

-   1 tomato

-   Oil – grapeseed oil or any oil which is good for high heat

-   1 medium size cauliflower

-   Thyme

-   Oregano

-   Black pepper

-   Bouillon or just salt

-   ½ cup white wine

-   Celery salt

-   1 red bell pepper

-   1-2 lemons

-   1-2 medium size potato (optional)

 

Instructions:

Note: you can cut up the vegetables any way you wish, as after it’s all cooked will be put into the blender to puree.

-   Cut up shallots into small pieces and sauté in a soup pot (4-5l) until lightly browned

-   Add garlic, thyme and oregano and keep sautéing this

-   Add in cut up carrots, celery, parsnip, bell peppers, tomato and keep sautéing

-   Add in ½ cup white wine

-   Add 2 tablespoons of bouillon of your choice (I used beef and it’s the “better than bouillon” brand from Costco. If you prefer salt, please add pink Himalayan salt to your taste.

-   Cut up the cauliflower into small pieces and add it to the mix

-   Add in the cut-up potatoes (if you want the soup to be low carb you can leave this step out. Potatoes just will make the soup a bit sicker and more fulfilling)

-   Fill up the pot to the 3-liter mark with water

-   Cook this until all the vegetables are soft

-   Prepare an empty soup pot. Put the vegetables and liquid from the soup into a blender (equal amounts of each) . I usually add a little bit of cold water to each batch too, so that it’s not too hot for the blender.

-   Add a teaspoonful of black peppercorns to the last batch and a half bunch of cilantros.

-   Once you pour all the blended soup into the empty soup pot, you can cook it for a few more minutes on low heat. Taste it and see if you need to add anything else. I usually add a little bit of celery salt at the end and 1 squeezed lemon juice.

-   As the “Twist” You can serve it with siracha to make it slightly spicy and it will definitely add some delicious flavor as well. You can also add on top extra cilantro.