Potato/Cauliflower Soup

by Heather Ferber on December 26, 2012

Potato/Cauliflower Soup
Cuisine: Soup
Serves: 6 people
  • 2 Tbsp EVOO
  • 1-2 small russet potatoes, washed and dried
  • 1 small or medium head of cauliflower, stem removed & cut into florets
  • 3 large bulbs of garlic, chopped
  • 1 medium sweet onion, chopped
  • 2 leeks, white part chopped
  • 3 cups of organic chicken broth (or more depending on what consistency you like)
  • ¼ cup cashews (optional)
  • salt/pepper to taste
  • scallions/avocado/curried quinoa/sunflower seeds to top - use your imagination!
  1. Pierce potatoes with fork. Bake at 400 for 45 mins or until tender.
  2. Allow potatoes to cool and then peel.
  3. In pot, on medium heat, heat EVOO and sauté garlic, onions, and leeks until soft.
  4. Add in cauliflower and chicken broth. Bring to a boil. Reduce to low heat and cook until cauliflower has softened.
  5. Add in cooked potatoes.
  6. Add in cashews if desired.
  7. Use an immersion blender/Vitamix to puree until smooth. Use extra broth/water to thin to desired consistency.
  8. Add salt and pepper to taste.
  9. Top with healthy condiments of your choice! Avocado, scallions, curried quinoa, and sunflower seeds all taste great.

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