Sometimes I just sit down and browse your blog! Yes – yours. I also probably liked one of your posts or left a comment 🙂 So I thank you all.  You have been my source of inspiration!

I found this soup from Deborah’s blog –  http://candycoatedculinista.wordpress.com/ . I discovered her blog when we both entered our submissions to Chatelaine cooking challenge. I’ve been a follower ever since!

But as always I don’t like to copy 1:1 so I just read the recipe, memorized the basics and created my own recipe in my head 🙂 That is just me! Sometimes it will turn out great and sometimes it doesn’t! That’s how we, I mean – I  learn!

Anyways here it is:

My Cauliflower Carrot Soup

1 L of chicken stock

1 onion, butter for frying

300 g mini carrots

1 cauliflower florets

1/4 cup Parmesan cheese

2- 3 tsp  garlic *I always use a pre-chopped garlic from the jar

2 tsp ginger  *also use ginger from the jar

salt, pepper

Boil or steam carrots.

Cut the onion into cubes and fry them with butter. I always use butter for frying vegetables, I think they taste better that way. When the onions are nice and golden brown (just the way I like them) add ginger and garlic and mix. A few minutes later add boiled carrots to them and fry in a medium heat for 10-15 minutes till they are blended in with onions and are looking roasted.

Wash your cauliflower, cut off the florets and steam them in a wok pan with 250 ml of chicken stock till nice and soft. I added a bit butter as well. Pour everything into a big pot – cauliflower, carrot mix and the rest of the chicken stock. Use a hand mixer to blend everything. Add the Parmesan.

In a medium/low heat for 3-5 minutes and Voila this very nice vegetable soup is ready! Serves 4.

Amazing soup, one of my favourite! It will take some time to make – steam, fry, blend – but it’s so worth it! I especially like the taste of ginger there. I liked it better than my broccoli soup!