Each of these soup recipes — cauliflower, broccoli and sweet potato — uses the same simple method and can easily be made in less than 20 minutes. The soups can utilize whatever seasonal vegetables are on hand and be built upon endlessly, just by adding different herbs and spices or by stirring greens in at the end, before or after the soup is blended.
What sets them apart from one another is the cooking times and amounts of water: When using watery vegetables (like zucchini), the soup will require less and cook faster than with starchier ingredients (like root vegetables), which need more time and water both. Since you can add water as needed at the end when blending the soups, it’s best to start with less. Generally, a good rule of thumb is to add water to just below the surface of the vegetables. If using root vegetables and squash, add enough water to cover the surface.
And for the best results, be sure to use an upright blender and blend the soup for several minutes to achieve the perfect creamy consistency — without cream.
Creamy Cauliflower Soup
To give this soup a whole new flavor profile and a brilliant golden color, …read more