Cauliflower, Carrot and Turnip Soup

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo

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I’m already into the third week of my CSA (community supported agriculture) so I am knee deep in organic vegetables.  I got lovely little white turnips, and divine basil and very fresh parsley.  I combined that with carrots and cauliflower I had on hand and made this delicious soup.  Besides being delicious an added plus is although it’s a thick, rich soup, there are no starches in it.

Just to let you know, I’m giving my apartment a facelift (restoring my floors and painting) and I’ve been just a crazy woman putting away the tons (and I mean TONS!!!) of junk that I have acquired over the years.  Of course this would have been a great time to purge and, in fact I have given away a fair amount of books, etc. but my theory is “if you have the room to store it, and you might need it in the future, keep it.”  I formed this policy when I first moved into this apartment and did a major clean out/give away only to find I had given away stuff that I needed only a month later  : (

So, I hope you enjoy this soup and that your summer is delightful.

 

Cauliflower, Carrot, and Turnip Soup with Basil

This is quite a thick soup, you can thin it down with additional broth if you like.  Also, I really like to eat it with something crunchy crumbled on top (I used potato chops).

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1 tablespoon olive oil

1 cup chopped onion

4 cups cauliflower florets

1 cup turnip chunks

1 cup carrot chunks

4 cups (1 quart) broth

12 basil leaves

4 sprigs parsley

1 tablespoon honey

Salt and ground red pepper to taste

In a 3 quart saucepan, heat the oil over medium high heat. Add the onion and cook, stirring, until softened.

Add the broth, bring to a boil. Add the cauliflower, turnip and carrot; return to a boil.

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Reduce heat and simmer, covered, for 25 minutes or until the vegetables are soft. Stir in the basil, parsley, and honey.

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Puree with an immersion blender or blender or food processor. Season with salt and ground red pepper to taste.

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Pour into serving bowls and garnish with parsley and basil leaves.

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Makes: 6 cups

 

 

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