Potato Cauliflower Soup print recipe
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!