A recipe is merely a guideline. Feel free to add more or less of an ingredient to personalize it a bit. You can even sub other veggies. I present it the way I make it and we like it. It’s light enough for a summer night and filling as well. All you need to round out the meal is a fresh salad with some feta cheese and a good piece of whole-grain toast.
- zucchini - 4 medium
- carrot - 1
- potatoes - 3 medium
- garlic - 6-7 cloves, peeled
- dill - almost 1/2 bag, including stems
- frozen cauliflower - 1 16-oz bag
- Cream Sauce:
- butter - 2-4 tbsp
- flour - 4 tbsp (whole wheat is fine)
- milk - 3-4 cups
- chicken soup mix - 2 tbsp, optional but reccomended
- black pepper, garlic powder, salt and nutmed - to taste
- grated cheese, croutons, and fresh dill - for garnish, optional
Cut all veggies, aside from cauliflower, into chunks and place in a medium-sized saucepan. Cover with water, add a bit of salt, and bring to a boil. Cook over a medium heat for 10 minutes. Add cauliflower and bring to a boil again. Cook another 8–10 minutes. Blend with an immersion blender and set aside.
Meanwhile, prepare cream sauce: In a 6-quart pot, melt the butter. Add the flour and stir together. Quickly whisk in the milk and soup mix. Stir together over a medium heat until thickened and well combined. Remove from heat.
Add pureed veggies to the cream sauce. Perfect the seasoning according to your preference, adding black pepper, garlic powder, salt, and a bit of nutmeg. Allow flavors to mingle.
This soup tastes even better the next day. Garnish with grated cheese or croutons and some fresh dill.
Tip: This is a great soup to serve after a fast. It also freezes well.
Note: You can make this soup with any combo of veggies you prefer, such as broccoli, sweet potatoes, yellow zucchini…