Pesto Cauliflower and Carrot Soup
Author: Serena Norr
Recipe type: Appetizer
Cuisine: Soup
Prep time:
Cook time:
Total time:
- 2 cups of water or vegetable broth
- ½ yellow onion, peeled and cut up
- 2-3 cloves of garlic, minced and cut up
- ½ teaspoon of Garlic Gold
- 1 head of cauliflower
- 2-3 carrots, cut into small pieces
- 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
- Pour water into a medium-sized pot and let boil on a low flame.
- Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil.
- Cut up the cauliflower and carrots and add them to the pot.
- Cover and let cook for 20 minutes.
- Add the pesto, salt and pepper and stir.
- Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/04/pesto-cauliflower-carrot-soup/
3.5.3208