Pesto Cauliflower and Carrot Soup

Pesto Cauliflower and Carrot Soup - Seriously Soupy

My family and I recently started planting some herbs on our porch/urban garden since it is finally warm outside. I was thrilled to have a more economical way to use fresh ingredients in my soups as well as the opportunity to test them out this weekend in this Pesto Cauliflower and Carrot Soup. I added in some fresh lemon thyme, rosemary, and sage as well as some samples of Garlic Gold that I had, minced garlic, onions and a small amount of salt and pepper. I also added in some pesto (pre-made) that we had around the house to create a peppery and distinct flavor to this minimal but super tasty spring soup. Note: In general, I would use this homemade pesto recipe.

Pesto Cauliflower and Carrot Soup

Ingredients:
2 cups of water or vegetable broth 
1/2 yellow onion, peeled and cut up 
2-3 cloves of garlic, minced and cut up 
1/2 teaspoon of Garlic Gold 
1 head of cauliflower 
2-3 carrots, cut up 
2 tablespoons of pesto  
2-3 sprigs of fresh rosemary 
2-3 sprigs of fresh lemon thyme 
2-3 sprigs of fresh sage 
salt and pepper, to taste

Directions:
Pour water into a medium-sized pot and let boil on a low flame. Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil. Cut up the cauliflower and carrots and add them to the pot. Cover and let cook for 20 minutes. Add the pesto, salt and pepper and stir. Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency. Taste and enjoy!

What ways have you enjoyed cauliflower in a soup?
Seriously Soupy Serena