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.
In a large pot, sauté until translucent:
1 medium onion in
2 Tablespoons butter (or ghee) and
1 Tablespoon dried tarragon (I love tarragon)
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.