With Spring in full swing, this is a wonderfully light and flavor packed soup made with fresh herbs.
About the recipe
What shines in this soup is all the fresh herbs. A variety of herbs whichever you prefer is what partakes the fabulous fresh herb flavor in this spring inspired soup.
Cook together cauliflower, bell pepper, potato with garlic and fresh herbs. Then blend into a creamy soup. It’s that easy.
Cauliflower Bell Pepper Potato Soup with Fresh Picked Herbs
Ingredients:
- 2 medium cauliflower heads – florets chopped and set aside. About 10-12 cups
- 6 garlic cloves finely cut
- 1 large bell pepper cut into small pieces
- 1 potato peeled and cut into small pieces
- Fresh picked herbs such as thyme, basil, mint, rosemary, chives, and sage. About 4-6 tbsp finely chopped
- 5 cups vegetable broth
- Olive oil
- Salt and pepper
- 1/2 cup milk (optional)
- 4 tbsp cream cheese or goat cheese (optional)
- Sprinkle of paprika for garnish
Directions:
- In a large pot heat 2 tbsp olive oil. Sauté garlic until tender about 5-10 seconds. Next add cut cauliflower, bell peppers, potatoes, salt and pepper. Add 2 cups water and cook covered for 10 minutes until all the vegetables are tender.
- After 10 minutes add 5 cups broth, add sage leaves and heat soup for 5 more minutes until hot and bubbling.
- Turn the stove off. Discard sage leaves. Using a hand blender puree soup into a creamy texture. Place soup back on stove. Add all the chopped fresh herbs and mix-in. Add milk and goat cheese if using and heat through until the soup is bubbly and hot. If needed add more water to thin the soup to your liking. Soup is ready.
- Serve cauliflower soup garnished with extra sprigs of herbs, a drizzle of olive oil and sprinkle of paprika.
