Soups & Stews
One of the great things about cauliflower is how well it takes on the flavors of other ingredients. In this case, the more pungent goat cheese adds an interesting and delicious dimension to the finished result.
If you want more robust flavors, roast the cauliflower and onion before blending. The flavor will be more complex, but be aware the soup will take on a darker brown color as a result.
This quick and versatile soup makes a nice, light appetizer or a filling lunch when paired with a crisp, green salad.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 Continue reading
Once you make your own vegetable stock, you won’t want to ever buy it again. It’s so quick and easy to make, and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using. Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew or slow cooker meal.
Once you make your own vegetable stock, you won’t want to ever buy it again. It’s so quick and easy to make, and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using. Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew or slow cooker meal.
Yield: 4 cups
Total Prep time: 25 minutes
Ingredients
¼ c. olive oil
2 large onions, peeled and cut into chunks
4 cloves garlic, peeled and smashed
3 large carrots, cut into chunks Continue reading
