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Carrot and Cauliflower Soup

Yield: 6 servings

Ingredients:

• 2 Tablespoons olive oil
• 1 Large yellow onion, chopped
• 4 cloves garlic, minced
• 2 Teaspoons Herbs de Provence
• 4 cups chicken or vegetable broth
• 2 Cups water
• 2 lbx carrots, peeled and chopped
• 1 head cauliflower, about 2 pounds, trimmed and broken into small florets
• 1 Tablespoon white wine vinegar
• sea salt & pepper
• Italian parsley, chopped (for garnish)

Directions:

1. Cook onion in oil in large pot over medium heat about 8 minutes.
2. Add the garlic and Herbs de Provence and cook 2 minutes.
3. Add broth and water.
4. Bring to a boil.
5. Add carrots and cauliflower.
6. Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.
7. Use immersion blender to puree soup until smooth.
8. Alternately, puree small batches in a blender, then return to pot.
9. Add the vinegar, salt and pepper.
10. Serve with parsley.