Cauliflower Potato Soup Recipe

Ingredients

• 2 cups diced white onion (1 medium onion)
• 4 cloves garlic, minced
• 1 cup chopped celery (1 large rib)
• 1 heaping cup peeled and chopped carrot 
• ½ teaspoon dried parsley 
• ½ teaspoon thyme
• ½ teaspoon rosemary
• 3 cups chopped cauliflower
• 2 heaping cups peeled and cubed potato (about 1 large russet potato)
• 4 cups vegetable broth
• 1 tablespoon nutritional yeast (optional)
• salt and pepper, to taste

Directions

1. Add the onion, garlic, carrot and celery to a soup pot with 1/4 cup vegetable broth and a pinch of salt and pepper. Cook over medium heat until they start to soften and become fragrant, about 6 minutes.
2. Stir in the dried herbs and cook for a few more minutes.
3. Add the potato, cauliflower and broth and simmer lightly for 15 minutes until the veggies are tender.
4. Carefully scoop about half the soup into a blender and mix until smooth. Make sure you allow the steam to escape as you blend.
5. Pour back in the pot with the remaining, unblended soup. You can also use an immersion blender directly in the pot until you reach your desired consistency.
6. Season with salt and pepper, if desired.
7. Serve right away or store in a sealed container in the fridge for up to 4 days.

Recipe Video Link: https://youtu.be/1sKMoZ0bpfY