Méli-mélo: Creamy Green Vegetable Soup

(During my brief hiatus between books, I will be posting miscellaneous, aka “méli-mélo” recipes. Enjoy!)

Ingredients:

• 1 Tbsp. olive oil

• 1 large onion, diced

• 5 garlic cloves, minced

• 1 carrot, diced

• 2 stalks celery, diced

• 2 medium russet potatoes, cubed

• 2 cups cauliflower florets

• 5 cups vegetable broth (I used Imagine brand “no-chicken” broth)

• 2 cups spinach

• 1 bunch parsley (no need to chop - everything is getting blended later…)

• 1 cup green peas (I used frozen petite green peas)

• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large cast-iron pot or soup pot over medium-high.

2. Add onions, garlic, carrot, and celery and cook until veggies are soft and onions are translucent.

3. Add potatoes, cauliflower, and vegetable broth and bring to a boil.

4. Boil until potatoes and cauliflower are tender.

5. Add spinach and parsley and cook until spinach is wilted.

6. Add peas and cook until tender.

7. Using an immersion blender, blend everything until homogeneous (If you don’t have an immersion blender, wait until cooled a bit and blend a few cups at a time in a standing blender).

8. Season with salt and pepper, to taste.

9. Garnish with fresh parsley and serve with some nice French bread.

10. Enjoy!