23 Jul 2015 Cauliflower Potato Soup
This is a delicious white soup. I made it for after the fast on the 17th Tamuz, and it was a big hit. I subsequently made it again to serve to company on Friday night, and they really enjoyed it as well. I generally like to serve a fresh soup after a fast day, so as we approach the 9th of Av, I am sharing the recipe with you.
It’s quick and easy to throw together, which is almost always a requirement in my kitchen, and healthy and tasty too.
It is my fervent hope, prayer and dream that we will merit to eat this 9 of Av, at a joyous Yom Tov seudah, when we welcome משיח צדקינו – For when Hashem will return us to Zion, we will be like dreamers; then our mouths will be filled with laughter, and our tongues with joyful song…For those that sow in tears shall surely reap with joy (Ps.126).
May it be soon and in our days, amen v’amen.
Cauliflower Potato Soup
In a large pot, sauté 2 chopped onions in oil, till softened (do not brown the onions). Add one bag (32oz) frozen cauliflower florets, 5 red potatoes peeled and cubed, 3 stalks celery, chopped, and one small carrot, peeled and chopped. Add 3 cubes frozen garlic, 2 cubes frozen parsley and black pepper to taste.
Add one box (32oz) msg-free vegetable soup stock, 4 cups water, and salt to taste (do not add too much salt because the stock has sodium). Lightly drizzle the soup with pure maple syrup.
Cover the pot and bring to a boil. When the soup comes to a boil, lower the flame. Simmer for about one hour, stirring occasionally. Purée the soup with an immersion blender.
Serve hot with a warm slice of fresh bread… בתאבון!
Wishing you all an easy and meaningful fast,