We are fortunate to have so many good cooks in our family! I am constantly sharing recipes and personal creations with my mother, mother-in-law, sister, and brother. This particular recipe comes from my mother-in-law and has become an instant family favorite at our house this spring. With both carrots and cauliflower growing in our garden, I was happy to have a simple new soup recipe that our kids enjoy. And enjoy they do!
Cauliflower, Carrot & Potato Soup
by Hasida Steinbock
10-12 cups of chicken or vegetable broth (or enough to just cover all the vegetables)
2 medium-large heads of roughly chopped cauliflower (approximately 10-12 cups)
2 medium potatoes, pealed and cut into ¼” cubes
2 carrots, grated
2 Tbsp. potato starch (optional)
Sea salt, to taste
- Cut and clean the cauliflower florets and add them to the stock.
- Peal the potatoes and cube into small ¼” cubes; grate the carrots and add both to the stock. (If you do not have chicken or vegetable stock prepared, you can add 2-3 Tbsp. of bouillon to 10-12 cups of water.)
- Bring the soup to a boil, then reduce the heat and cook for about an hour, or until the vegetables are very soft.
- Using a potato masher, break down the cauliflower and potatoes to make a “chunky” soup.
- Optional: If the broth is too thin, you can thicken it by placing 2 Tbsp. of potato starch into a bowl and then adding ½ cup cold water. Mix thoroughly until smooth and then add a ladleful of hot soup broth to the bowl. Once combined, stir the potato starch mixture into the soup to thicken (without any clumping!).
- Add sea salt to taste. Enjoy!