In my cookbook, A Perfect 10, I included a recipe for Pumpkin Soup...hopefully you've seen it... It's really my favorite soup recipe, because once you get the basics done, you can then add any vegetables you want to make an unctuous, creamy (but cream-free) soup that is sooo delicious! Today, I had some carrots...and apples...and cauliflower...so I decided to try this mix, and it turned out great. Drizzle with a little easy-to-make cilantro oil, and BAM...yum.
For the base, just take a bunch of butter (like 3 sticks), and melt down. Add a diced onion, some sliced leeks (I added 4 for to this one), and if you have shallots chop 'em up and throw them in as well. I also added some Black Garlic (thank you Trader Joe's for my new favorite spice) - cook this all down until the onion medley is well cooked/softened, about ten minutes.
Now, add in any combo of chopped vegetable you want. For this recipe, I threw in two diced apples, a chopped head of cauliflower florets, and a 10 oz. bag of shredded carrots. I also added about a teaspoon of salt. Stir, and let cook for about four minutes. Now, add 6 cups of liquid (any combo of broth or water), and bring to a boil. Now, reduce to a simmer, and let simmer for about 20 minutes until the veggies have all softened.
Working in batches, transfer to a blender/vitamix (or use an immulsion mixer if you have one), and blend until nice and creamy. Give a taste - add salt/pepper if needed.
You can serve with croutons...some parmesan cheese on top...or today I made a simple Cilantro oil. I just took boiled some water in a saucepan, added a large handful of cilantro, left in for about 10 seconds, and then removed the cilantro and dropped in a bowl of ice water. Now squeeze the liquid out of the cilantro - and add to one cup of olive oil in a blender for a lovely cilantro oil you can put on top of anything.