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

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).

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.

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

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

 

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

Makes: 6 cups