Even the pickiest eaters at your table will think that this is potato soup.
3 tablespoons oil
1 large onion, diced
1 head of garlic (12 to 15 cloves), peeled
1 pound frozen cauliflower
3 large zucchini, peeled and cut into chunks
½ small celery root, peeled and cut into chunks
8 to 10 cups water
Salt and pepper to taste
- Heat oil in a 6-quart pot on medium heat. Add onion and sauté until translucent, about 10 minutes. Add garlic cloves and sauté for another 8 minutes, until golden.
- Add cauliflower, zucchini, celery root, water, salt and pepper. Water should cover vegetables generously. Bring to a boil, then reduce heat, cover and simmer for 1 hour, stirring occasionally.
- Blend soup using an immersion blender. If soup is too thick, add a little boiling water; if soup is too thin, simmer uncovered for a few minutes to thicken. Adjust seasoning to taste.
Yield: 8 to 10 servings