Broccoli, cauliflower and parsnip soup

This one really isn't a recipe, it's more of an idea. Take some veggies, simmer in broth, puree. Soup!

We get a weekly delivery of organic vegetables, courtesy of these guys.  The produce is wonderful and I have come to believe that when you have such fresh and flavorful produce, you really don't need much in the way of seasoning.  The vegetables have so much flavor on their own that more often than not I end up cooking them very simply and just enjoying their flavor. And this soup is a great way to do that.  I've done this in the past with a variety of different vegetables - really anything that purees well.  This is the first time I've used parsnips in this, and I liked it.

Tonight's version:
a head of cauliflower
a bunch of broccoli
2 parsnips
chicken broth

Chop up the veggies, put in pot, add enough broth to cover, and simmer until tender. Then puree. Usually I would just stick the immersion blender right in the pot, but my immersion blender is broken. So this one was done the old fashioned way - ladeled into a blender. Then poured back into the pot to simmer a bit more, add some more broth if it's too thick for your taste.

It's delicious on it's own. But it's really good if you add a few extra yummy things: sour cream (or nonfat plain greek yogurt), a little shredded cheese, a little chopped bacon and a few croutons. 

And it's super healthy!  (well, except for the sour cream, cheese and bacon)


Lisa Marsh

Mom to two sets of twins.

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