This warm comforting soup is perfect for those cold winter nights. It’s really simple to make and you can enjoy it for lunch the next day with a roasted veggie sandwich or quinoa salad! It’s always important to use organic vegetables especially for onions and potatoes since they grow underground and can soak up pesticides and herbicides more readily.
1 half head of cauliflower
2 medium potatos cubed
(yukon gold or russets work great)
1 leek thinly sliced
1-2 stalk celery (optional)
2-3 cloves of minced garlic
handful of chopped parsley
handful of chopped dill
2-3 tbs olive oil
salt and pepper to taste
1.Place chopped cauliflower, potato, half of leek and celery in a medium pot and fill with filtered water (enough to cover veggies) add some salt.
2. Cook until veggies are tender and soft.
3. Strain veggies into a food prossor or blender saving some of the liquid. Add liquid as needed for blending until soup is creamy.
4. Wipe out pot used for cooking veggies and add olive oil, leek and garlic and saute until translucent.
5. Add cooked leek, oil and garlic to soup and blend a bit more.
6. Pour soup back into pot and add chopped parsley, dill, salt and pepper and heat on low for a few min. Serve hot with some herbs on top for garnish.