Cauliflower & Potato Soup
INGREDIENTS:
2 tbsp olive oil (optional)
1 onion (chopped)
5 potatoes (medium size, peeled and chopped)
1 head cauliflower (chopped)
2 tsp vegetable broth powder
1 tsp garlic powder
1 tsp onion flakes
1 tsp sweet paprika
1 tsp paprika hot
Tip:
Garnish soup with some caramelized onions and mushrooms!
2 1/2 cups mushrooms (sliced in thin pieces)
1 big yellow/white onion (sliced in strips)
2 tbsp olive oil (optional)
Preheat a frying pan and add olive oil (replace with water if you cook oil free). Add onion and mushrooms. Stir and sauté for about 10 min on medium to high heat or until nicely golden brown.
STEPS:
1. In a big pot, add olive oil (replace with water if you cook oil free) and chopped onion. Stir and sauté for 5 min on medium to high heat.
2. Add all spices besides vegetable broth to pot. Stir in for 1-2 min.
3. Add 6 cups of water to pot, bring to boil. Add vegetable broth powder, potatoes and cauliflower. Let simmer on medium heat for 15-20 min.
4. Puree soup with a hand blender until smooth.
COOKING TIME:
40 min.
