Creamy Cauliflower Potato Soup

Prep Time 20 min Serves 5 servings     adjust servings

A super easy soup recipe great for those cold, winter days!


  • 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


  1. Boil the cauliflower for about 10 minutes or until soft.
  2. Drain water.
  3. Rough chop the potatoes and boil for about 10 minutes or until soft.
  4. Drain water.
  5. Sautee the onions in a pan in a small amount of oil until they are soft and translucent in appearance.
  6. 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.

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