Ingredients:
8 Tbsp - Extra Virgin Olive Oil (EVOO)
1/2 Large Onion - Diced
1 Cup Mushrooms - Chopped
8 Carrots - Diced
1/2 Head Cauliflower - Chopped
3 Cloves Garlic - Smashed
1/2 Cup White Wine (or water)
2 Tbsp - Grated Ginger
1 Tsp - Cumin
1 Tsp - Salt
1 Tsp - Black Pepper
1 Tsp - Corriander
1/2 Tsp - Cayenne
5 Cups Vegetable Stock (4 cups + 1 cup)
In a large post, over med / high heat, add the EVOO. Once heated, add the onion and cook about 2 minutes. Next add the mushrooms and cook for about 2 minutes. Add the carrots, garlic and cauliflower and cook 5-10 minutes, stirring occasionally.
When the veggies are starting to brown and break down, add the wine to deglaze and cook about 1-2 minutes. Add the spices & ginger and cook about 1 minute. Add in 4 cups of stock. Place on a lid (cracked) and simmer for about 30 minutes or until the vegetables are fork tender and breaking down.
Using an emersion blender (or regular blender), puree the soup and put back on the stove to simmer. If the soup is too thick, add the remaining cup of stock to thin it out. Adjust the seasoning at this point and simmer another 5-10 minutes and then serve. *I added grilled cheese croutons.
Enjoy. #cheftainment
