**Picture is of Laura's modified version, see comment**
From Courtney Hart
This is a soup I invented the other night. I am not big on measuring specific amounts with spices and such so mainly it will be up to your taste buds! I was really surprised at how yummy this soup was...I think it's my new favorite.
1 head cauliflower, chopped small
1 med. yellow squash, sliced
1/2 of a med. to large beet, peeled and chopped
5-6 sprigs of fresh dill
container of veggie stock (optional)
1-2 cloves garlic, fresh or in the pre-chopped container
3/4 tsp horseradish
3 TB olive oil
cayenne pepper to taste
salt and pepper to taste
boil cauliflower, squash, and beets in water or veggie stock until everything is really tender
ladle small amounts at a time into a blender with some of the stock/water to add some liquid, just add veggies once the soup is the thickness you like
once all the veggies are really smooth, add the salt, pepper, cayenne, olive oil, horseradish (I know it sound weird, but trust me), garlic, and dill
blend on low until it's all mixed well.
again, just season to your liking. I tend to REALLY add seasoning. Maybe too much salt, but, it's SO good.
I served it with a little fresh cracked pepper on top and a drizzle of olive oil.
hope you like it girls! The baby seems to. I've been eating it over the past few days and for some reason EVERY time I have some she starts kicking me a ton ;)
This is a soup I invented the other night. I am not big on measuring specific amounts with spices and such so mainly it will be up to your taste buds! I was really surprised at how yummy this soup was...I think it's my new favorite.
1 head cauliflower, chopped small
1 med. yellow squash, sliced
1/2 of a med. to large beet, peeled and chopped
5-6 sprigs of fresh dill
container of veggie stock (optional)
1-2 cloves garlic, fresh or in the pre-chopped container
3/4 tsp horseradish
3 TB olive oil
cayenne pepper to taste
salt and pepper to taste
boil cauliflower, squash, and beets in water or veggie stock until everything is really tender
ladle small amounts at a time into a blender with some of the stock/water to add some liquid, just add veggies once the soup is the thickness you like
once all the veggies are really smooth, add the salt, pepper, cayenne, olive oil, horseradish (I know it sound weird, but trust me), garlic, and dill
blend on low until it's all mixed well.
again, just season to your liking. I tend to REALLY add seasoning. Maybe too much salt, but, it's SO good.
I served it with a little fresh cracked pepper on top and a drizzle of olive oil.
hope you like it girls! The baby seems to. I've been eating it over the past few days and for some reason EVERY time I have some she starts kicking me a ton ;)
1 comments:
I made a modified version of this soup last night since I didn't have all the ingredients on hand. It was delicious! I didn't have dill, beets, or horseradish, but I used a fennel bulb, some of the fronds on top, a shallot, a jalapeno, lemon juice, cumin, and basil. I topped it with a drizzle of olive oil, cracked black pepper, and raw pumpkin seeds. I can't wait to try it Court's way, it was really good! Riley loves it!
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