Potato Cauliflower Soup

     It's another cold and rainy fall day here. A nice bowl of hot soup sounds good about now. One of my favorite recipes is a vegetable soup that is very satisfying and comforting especially on dreary days. You can choose to use chicken broth, vegetable broth or just water. And vegetables are naturally gluten and dairy-free. No need to check those labels! Just simple, basic food.

Potato Cauliflower Soup          print recipe

1/2 T. olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1-2 stalks of celery, finely chopped
2 c. gluten-free broth
2 c. water
3/4 - 1 head of cauliflower, trimmed and chopped
2 medium potatoes, peeled and chopped
2 t. tarragon or thyme
salt and pepper to taste

     Heat olive oil in medium sauce pan. Saute onion, garlic and celery for about 5 minutes on medium heat until translucent, stirring frequently. Add water and broth, cauliflower, potatoes, and desired herbs. Bring to boiling and simmer 45-60 minutes until vegetables are nice and tender.

     I use a potato masher to mash vegetables into small pieces or a hand blender to puree the soup. I enjoy it both ways. Be cautious as the soup is very hot. Use salt and pepper to taste. Sometimes I will add 1/2 c. of dairy-free, unsweetened milk to give it a little creaminess. Milk can be used also.

     Enjoy a bowl of hot, homemade soup today!