Carrot Cauliflower Soup Recipe

INGREDIENTS:

• 24-32 ounce carrot juice
• 2 large onions, thinly sliced
• 2 leeks, white part only
• 6 carrots
• 2 medium zucchini
• 2 yellow squash
• 3 cloves garlic
• 16 ounces frozen cauliflower
• 1 can white beans (optional)
• 2 tablespoons no-salt seasoning

INSTRUCTIONS:

1. Pour carrot juice into a large pot. Fill empty juice bottle with water and add to pot.
2. Peel and slice carrots.
3. Peel and dice onions.
4. Wash leeks, zucchini and squash and slice into small pieces.
5. Add fresh and frozen vegetables to pot.
6. Drain beans and add to pot, along with seasoning. Stir well.
7. Bring soup to a boil, then reduce heat to a low simmer and allow to cook for 1-2 hours. Use immersion blender to process soup into a smooth consistency. If you prefer your soup chunky, blend only partially.

Source: From the Grapevine

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