We are having guests over.
What to serve, what to serve.
It’s been a busy week, busy month really,
and there will be more to come before the end of the month.
I know it’s a culinary cardinal rule to avoid trying new things
when inviting friends to your home for a meal (land or water)
but I was dying to try this soup recipe…
…easy (busy week)
…healthy (always a plus)
…and tiny boat galley friendly (isn’t that afterall the focus of this blog?)
LEMONY CARROT CAULIFLOWER SOUP
What you will need
1 tbsp butter
2 tbsp olive oil, plus more for dressing the soup
1 onion, chopped (about 1 cup)
2 garlic cloves, sliced
2 tsp corriander seeds, dry toasted and ground
2 tbsp miso (I used brown rice miso which added more of a ‘gutsy’ flavour)
5-4 carrots, cut into 1″ pieces
1 small head of cauliflower, cut into small florets (about 4 cups)
4-6 cups chicken broth
1 tsp lemon zest
2 tbsp lemon juice
sea salt and pepper to taste
2-3 tbsp Carrot Top Pesto (optional)
click here for my pesto recipe
Crusty bread for serving
Now to prepare
Heat oil and butter in your saucepan
and sauté onion and garlic lightly until garlic becomes fragrant.
Stir in corriander and continue sautéing for another minute or two.
Stir in miso to coat onion and garlic.
Add carrots and cauliflower and stir to coat with miso.
Pour in chicken broth and simmer until vegetables are well cooked.
Remove from stove and purée with an immersion blender
or in batches in a counter-top blender.
Stir in lemon juice and zest.
Season with salt and pepper to taste.
A word of caution about adding salt…
Depending on the seasoning of the chicken broth and the miso,
you may not need to add any salt.
Serve drizzled with olive oil and a dollop of Carrot Top Pesto
with some fresh crusty bread on the side.
thanks for the inspiration NY Times