If you know me you know that simple soups are my jam. I eat soup year round and often it serves as my breakfast. What ends up in the pot for my soups is usually veggie forward and made with things that are not at their full shine in my fridge.
1 head cauliflower broken into florets (leaves and core removed)
1 shallot
1 zucchini
4 cups veggie broth
3 cups water
1 TBL dried dill
Add all the ingredients (excepting the dill) into the pot and simmer until veggies are cooked through. Remove the soup from heat, add dill and blend (I use a hand-blender directly in the pot but you can use a regular blender by blending in batches). Serve with a little salt and enjoy.
This soup is also good chilled.
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