Blended and Stirred

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.

Things

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.

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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.

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Add the caulifower and stir well, allowing to cook while you chop the broccoli and then for an additional 5 min after, stirring frequently.

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Finally add the broccoli, stirring well again. Allow to cook for an additional 5 minutes before adding the broth, garlic flakes and bay leaves.

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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.

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