I find myself needing to make something quickly and needing to use up some veggies that were languishing in the fridge…and thus this soup was born.
2 tbl extra virgin olive oil
1 tbl unsalted butter
1 small red onion, diced
1 small head of cauliflower, chopped
3 small russet potatoes, diced
2 small bunches of broccoli, chopped…include the long stems as well as the florets and any floret ‘dust’ that drops
1 small bag of baby rainbow carrots, sliced in rounds…larger ones sliced in half, lengthwise then in rounds
3 bay leaves
2 – 32 oz cartons of low sodium veg broth
a good pinch of garlic flakes
1 – 7 oz tube of herbed cream cheese, softened at room temp
1 & 1/2 cups of soy milk mixed into a slurry with 2 tbl of flour
Stuff to do with the Things
Sauté the diced onion in the olive oil & butter until soft. Add potatoes and continue to cook while you slice the carrots.
Add carrots and mix well, continuing to cook while you chop the cauliflower. Allow the onion, potato and carrot mixture to cook for an additional 5 minutes, trying to get a little color on the vegetables…stirring often.
Add the caulifower and stir well, allowing to cook while you chop the broccoli and then for an additional 5 min after, stirring frequently.
Finally add the broccoli, stirring well again. Allow to cook for an additional 5 minutes before adding the broth, garlic flakes and bay leaves.
Cover and simmer for 30-40 minutes or until all veg are very tender. Ladle soup into your vitamix or blender and blend in batches until smooth. You could also use a stick blender. Return blended soup to pot on the stove (set to medium low) and add soy milk & flour slurry, whisking the whole time. Slice the log of cream cheese and introduce to the creamed soup, whisking to melt and blend. Finish with a couple liberal pinches of Sel Gris.
Once everything is blended, serve with water crackers.