White beans, cauliflower, zucchini and yellow carrot soup with lemon thyme

Mid February in Portugal and it is a sunny day with mild temperatures. Just right for a light soup. So I looked inside my refrigerator for inspiration and veggies and I found this. The soup is delicious and comforting. I’m glad I didn’t have to go to the supermarket. The day is too beautiful to waste time in a line waiting for your turn to pay. 

Ingredients:

• 500 g of cauliflower florets
• 1 medium onion, peeled and cut in quarters
• 2 garlic cloves, peeled
• 3 celery ribs cut in chunks
• 500 g of cooked white beans
• 1 tablespoon of extra virgin olive oil
• 3 sprigs of lemon thyme
• salt to taste
• 2 yellow carrots, grated
• 2 regular (orange) carrots, grated
• 2 medium size zucchini, grated

1. Place the cauliflower, onion, garlic and celery in a big pot and cover with water.
2. Cook it over medium heat till tender.
3. In another pot place the zucchini and carrots with a pinch of salt, cover with just enough water to cook. When they are tender reserve.
4. Add the white beans, olive oil and salt to the cauliflower mix and blend with a hand blender. Take your time to make this soup extra creamy.
5. Add the reserved carrots and cooking water to the soup base.
6. Mix well, taste and rectify if necessary.