Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 large yellow onion (chopped)
  • 4 large cloves garlic (minced)
  • 2 teaspoons Herbs de Provence
  • 4 cups chicken stock (can substitute vegetable broth)
  • 2 cups water
  • 2 pounds carrots (peeled and chopped in 1/2)
  • 1 head cauliflower (about 2 pounds, trimmed and broken into small florets)
  • 1 tablespoon white wine vinegar
  • sea salt flakes & fresh ground pepper (to taste)
  • chopped fresh Italian parsley (for garnish)

Instruction

  • Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.
  • Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.
  • Add stock and water.
  • Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.
  • Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.
  • Remove from heat. Using an immersion blender, puree soup CAREFULLY until smooth. Alternately, puree small batches in a blender, then return to pot.
  • Add the vinegar, salt and pepper, stir to combine.
  • Ladle into bowls and serve with chopped parsley and sea salt flakes & pepper to taste.