We usually make this soup several times over the course of the winter. It's very easy, requires little prep, and makes a lot.
- 2 Tbsp. of butter or olive oil
- 1 medium yellow or white onion, diced
- Head of broccoli
- Head of cauliflower
- 1 pound of carrots, cleaned and trimmed
- Fresh water
- 1 Tbsp. of Jack's Blend Rubarama
- Optional: crumbled bacon
In a large heavy-bottomed pot, heat olive oil/melt butter over low heat and add in onions. Cook until the onions just start to brown.
While the onions are cooking, trim the leaves and stem ends off of the broccoli and cauliflower and rinse. Cut into pieces, doesn't have to be florets. And feel free to use the broccoli stem and cut it into large coins.
Trim the leaves and ends off of the carrots and scrub the carrots with a vegetable brush. You do not need to peel them, but feel free to do so if that's your thing. Cut in half or quarters.
Put all of the vegetables into the pot. Fill with water, just barely covering the vegetables. Cover and cook over low heat for 30-45 minutes until the vegetables are tender.
If you have an immersion blender — and we hope you do — blend everything together until it's to a consistency that you like.
Add in Rubarama and crumbled bacon, stir and let simmer for 10 minutes over low heat. Salt to taste. Garnish with broccoli florets and bacon. Serves 8-10.
*There are tons of immersion blenders out there and we highly recommend them because they are easy to use and care for. If you know someone with hand or shoulder issues, they are great. Make sure you select one that is easy to clean. Look for hand blenders with detachable tools as that does make it easier.
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