Spicy Cauliflower, Potato and Zucchini Soup
June 9th, 2010
I am sitting in my kitchen right now eating a bowl of this. I wanted to use some of the vegetables in my produce box, and also make a warm soup since we are still suffering through the rain up here in Seattle. This slightly spicy, very flavorful and healthy soup hits the mark. Feel free to adjust the level of spiciness by adjusting the cayenne pepper. Also- I know that 3 Tbs of salt sound like a lot, it is the starch in the potato that absorbs it. Please feel free to start with 1 Tbs and add from there. Garnish with fresh chives or parsley.
Spicy Cauliflower, Potato and Zucchini Soup, serves 6
2 TBS olive oil
3 spring onions, or 1 large yellow onion, roughly chopped
3 large Yukon Gold potatoes, each quartered
1 large head of cauliflower, core removed and florets rough chopped
1 large zucchini, rough chopped
10 cups of water
3 Tbs salt
1 Tbs cumin
1/8 tsp cayenne
In a soup pot, heat olive oil over medium heat. Add the onion, potatoes, cauliflower and zucchini to the oil. Stir gently to coat the vegetables. Sprinkle with 1 Tbs salt, and cover the vegetables with 10 cups water. Cover the pot with a lid and simmer on low for 30 minutes.
Puree until very smooth with an immersion blender, (or in batches in a blender).
Add the cumin, cayenne and salt to taste.
Garnish with fresh chives or parsley and serve hot.