Contributed by Kim Falls
This has been tried and proven, according to Kim, who also suggests a batch of buttermilk biscuits to go with it.
INGREDIENTS
- 2 to 3 Tbsp olive oil (liberal amount to coat the pan)
- 2 to 3 medium potatoes, cut in quarters
- 1/2 cauliflower head, chopped into 2 inch pieces
- 2 to 3 medium carrots, sliced
- 3 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1 to 2 medium apples, skin on, chopped
- 3 soup cubes, vegetable or chicken
- 6 cups water, enough to cover vegetables
- 1/4 cup PURE maple syrup (none of that fake stuff)
METHOD
Add the olive oil to the pan and heat on medium. Toss in the onions and garlic and sauté until the onion is translucent (about 2 to 3 minutes). Be careful not to burn them or the soup will taste bitter. Add the rest of the vegetables and continue to sauté for about 7 minutes, tossing often. Then add water and soup cubes and bring to a boil. Once at a boil, reduce heat to a simmer and let it sit for about 25 to 30 minutes or until the vegetables are all soft and cooked through. Using a hand blender or regular blender, puree the vegetables until smooth (or your desired consistency). Add the PURE maple syrup after it has cooled slightly for a lovely touch of maple goodness.