Creamy Vegetable Soup

 

2 tablespoons (30ml) olive oil

1 big onion, diced

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, chopped

1 cauliflower head, in florets separated

3 medium potatoes, peeled and diced

4 cups (960ml) chicken or vegetable broth

2 cups (480ml) water

salt and pepper to taste

1/4 cup (60ml) heavy cream (optional)

bacon for topping (optional)

1. in a big saucepan, heat the olive oil and add the onions. Cook until translucent

2. add carrots, celery and garlic, and sauté for a couple of minutes

3. add cauliflower florets and potatoes, season with salt and pepper. Cover vegetables with broth and water. Bring to a boil, then reduce heat and cook for 30 minutes

4. pour soup in batches into a blender, and blend until smooth and creamy. Return to saucepan, and add cream if using

Serve topped with bacon bits