Ingredients
- 1 small yellow onion, chopped
- 4 tablespoons olive oil, divided
- 1/2 cup chopped broccoli
- 1/2 cup chopped cauliflower
- 1/2 cup frozen peas
- 1 small sweet potato, cooked
- 1 teaspoon paprika
- 1/2 teaspoon tarragon
- 1 cup vegetable broth
- 1/4 cup heavy cream
- 2 slices bread, cubed
- 1/4 teaspoon garlic salt
- Salt and pepper to taste
How to Make
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Step 1: In a small sauce pan, saute the chopped onion, with 2 Tbs olive oil, over medium heat until translucent.
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Step 2: Remove onion and set aside. Add the other 2 Tbs of olive oil and saute the bread cubes, sprinkled with garlic salt, to make croutons. When they are golden brown, remove and set aside.
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Step 3: Return onion to pan; add the rest of the ingredients, except the heavy cream, mix well, bring to boil and lower the heat. Simmer for 10 minutes until the veggies are tender.
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Step 4: With an immersion blender, puree the soup until velvety creamy.
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Step 5: Serve on two bowls. Pour some on top cream and sprinkle with the croutons.
We hope you enjoy this recipe!
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