Creamy Cauliflower Potato Soup
A super easy soup recipe great for those cold, winter days!
Ingredients
- 1 head cauliflower chopped, then steamed or boiled
- 4 yukon gold potatoes peeled and boiled
- 3 cups veggie broth
- 1 white onion diced
- 1/2 tsp mustard powder
- 1 T lemon juice
- Salt to taste
Instructions
- Boil the cauliflower for about 10 minutes or until soft.
- Drain water.
- Rough chop the potatoes and boil for about 10 minutes or until soft.
- Drain water.
- Sautee the onions in a pan in a small amount of oil until they are soft and translucent in appearance.
- Put all the ingredients in the blender and blend until smooth.
Recipe Notes
This recipe should keep in the fridge for a little over a week. You can also freeze it for longer storage.