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
- • 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.