Time to Warm up with Soup

Chilly weather here in Calgary so soup is back on the menu.  Here is one of my favourite recipes

1. Melt butter and oil in a large soup pot over medium heat.  In a food processor chop garlic, onions, and carrots.  Place in pot and sauté until soft.   About 3 – 5 minutes
2. Once soft, add turmeric, pepper, salt, rosemary and thyme
3. Roughly chop the broccoli and cauliflower florets and add them to pot, stirring to coat with spices.  Cover and let steam for 3 – 5 minutes, stirring occasionally
4. Add broth, water and bay leaves, stir to combine.  Cover and bring to a boil.  Reduce heat and simmer covered for about 30 minutes.
5. Remove from heat and discard bay leaves.  Using blender, food processor or hand blender, blend soup until smooth (or desired consistency).  Return to soup pan and to medium heat.
6. Add almond milk and stir.  Heat for another 5 – 10 minutes.  Soup is meant to be thick.  Add more liquid and seasoning to taste.
7. Prior to serving top with tomato paste and feta (optional)

Tips

• Save and shred the broccoli stalks to use in coleslaw
• Like some added heat – add some red pepper flakes
• Tumeric is a very strong spice.  If you do not use it regularly in cooking, start with 1 tsp and gradually increase.
• Soup freezes well and will last about 5 days in the fridge