Before I begin, let me review one of my rules for Comfort Food—it must be delicious but it does not need to be nutritious. And yet, let’s face it, don’t we feel exonerate, and maybe even “holier than thou,” when we prepare something that is both?
Today I’m feeling healthy and wise as I make my version of Carrot-Cauliflower with Tarragon Soup from “The Body Ecology Diet,” by Donna Gates. (The book was given to me by Grace, my nutritionist/nurse friend at Deborah’s Natural Gourmet in West Concord, MA--check out the store’s website.) This soup is simple to make, especially since the cooks (that’s you and me trying instill a modicum of simplicity into our lives) don’t need to be precise about the amounts of each ingredient.
Today I’m feeling healthy and wise as I make my version of Carrot-Cauliflower with Tarragon Soup from “The Body Ecology Diet,” by Donna Gates. (The book was given to me by Grace, my nutritionist/nurse friend at Deborah’s Natural Gourmet in West Concord, MA--check out the store’s website.) This soup is simple to make, especially since the cooks (that’s you and me trying instill a modicum of simplicity into our lives) don’t need to be precise about the amounts of each ingredient.
Here it is, Comfort Carrot-Cauliflower Soup. The official recipe calls it creamy. It may look and taste creamy but there’s not a smidge of cream in it.
In a large pot, sauté until translucent:
1 medium onion in
2 Tablespoons butter (or ghee) and
1 Tablespoon dried tarragon (I love tarragon)
Add:
2 cups diced carrots
1 cauliflower head, cut into floweret size (“What does she mean?” you ask. You’ll figure it out.)
Cover with water and simmer for a half hour or until tender.
When cool, blend the mixture, and return it to the pot.
Add salt and pepper to taste.
Simmer for ten minutes.
There you have it, a creamy comfort soup without the cream. You can create your own variations to the recipe, such as substituting chicken broth for the water, but I want to keep it simple for you.
In a large pot, sauté until translucent:
1 medium onion in
2 Tablespoons butter (or ghee) and
1 Tablespoon dried tarragon (I love tarragon)
Add:
2 cups diced carrots
1 cauliflower head, cut into floweret size (“What does she mean?” you ask. You’ll figure it out.)
Cover with water and simmer for a half hour or until tender.
When cool, blend the mixture, and return it to the pot.
Add salt and pepper to taste.
Simmer for ten minutes.
There you have it, a creamy comfort soup without the cream. You can create your own variations to the recipe, such as substituting chicken broth for the water, but I want to keep it simple for you.
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